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Traditional Zürich Geschnetzeltes with Thin Veal Strips and Sliced Mushrooms Sautéed Separately, Then Finished in White-Wine Cream Sauce (Never Whole Cutlets)
Step 1 of 8
Switzerland
35 minutes
Serves 4
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Traditional Zürich Geschnetzeltes with Thin Veal Strips and Sliced Mushrooms Sautéed Separately, Then Finished in White-Wine Cream Sauce (Never Whole Cutlets)
One clear instruction at a time, with the full ingredient list and tips nearby.
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Step 1 of 8
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In a large skillet, melt 1 tablespoon of butter over medium heat.
Ingredients quick view
1 pound veal, thinly sliced
8 ounces mushrooms, sliced
1 cup heavy cream
1/2 cup white wine
2 tablespoons butter
1 medium onion, finely chopped
Salt to taste
Pepper to taste
Tips quick view
Use fresh veal for the best flavor and tenderness.
Ensure the mushrooms are cooked thoroughly to enhance their flavor in the dish.
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