Kalbs Geschnitzeltes
Indulge in the rich and elegant flavors of Kalbs Geschnitzeltes, a classic Swiss dish that transforms tender veal strips into a creamy masterpiece. Perfectly seasoned and lightly floured, the veal is pan-seared to golden perfection before being simmered in a luxurious sauce made with white wine, veal stock, and heavy cream. Accented with the tang of fresh lemon juice and the aromatic depth of shallots and garlic, this dish strikes the perfect balance of richness and brightness. Finished with a sprinkle of fresh parsley, Kalbs Geschnitzeltes is best served with Rösti, fresh pasta, or fluffy rice, making it an exquisite choice for a comforting yet sophisticated dinner. Ready in just 45 minutes, this recipe is an exceptional way to elevate your culinary repertoire while celebrating Swiss tradition.
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Recipe Information
Ingredients
- 500 grams Veal (cut into thin strips)
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 2 Shallots (finely chopped)
- 1 clove Garlic (minced)
- 100 milliliters White wine
- 200 milliliters Beef or veal stock
- 150 milliliters Heavy cream
- 1 tablespoon Lemon juice (freshly squeezed)
- 2 teaspoons All-purpose flour
- 1 to taste Salt
- 1 to taste Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the veal strips with a pinch of salt and pepper. Lightly dust them with the flour, shaking off any excess.
In a large skillet, heat 1 tablespoon of butter and the olive oil over medium-high heat. Add the veal strips in batches to avoid overcrowding and cook for 2-3 minutes on each side until lightly browned. Remove the veal from the skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter. Add the chopped shallots and garlic, sautéing until soft and fragrant, about 2 minutes.
Deglaze the pan with the white wine, scraping any browned bits at the bottom of the skillet. Let it simmer for 2-3 minutes until the wine has reduced by half.
Pour in the beef or veal stock and let it reduce slightly for another 3 minutes.
Reduce the heat to low and stir in the heavy cream. Simmer gently until the sauce thickens, about 5 minutes. Stir in the lemon juice and adjust seasoning with salt and pepper to taste.
Return the cooked veal strips to the skillet, gently stirring to coat them with the sauce. Let them warm through for about 2-3 minutes.
Transfer the Kalbs Geschnitzeltes to a serving platter and garnish with chopped fresh parsley. Serve immediately alongside Rösti, fresh pasta, or rice.
Nutrition Facts
Calories |
1851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 624 mg | 208% | |
| Sodium | 3154 mg | 137% | |
| Total Carbohydrate | 13.8 g | 5% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 2.2 g | ||
| Protein | 126.9 g | 254% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 94 mg | 7% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1901 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
