Zrigschntzlets Veal in Cream Sauce Veal Zurich
Indulge in the classic flavors of Swiss cuisine with "Zrigschntzlets Veal in Cream Sauce Veal Zurich," a luxurious dish that combines tender strips of veal, a velvety cream sauce, and a medley of rich, comforting flavors. The pan-seared veal is paired with sautéed mushrooms and onions, deglazed with white wine, and gently simmered in a creamy blend of heavy cream and stock, creating a sauce that is both elegant and deeply flavorful. Brightened with a touch of lemon juice and finished with fresh parsley, this Zurich-style specialty is perfect when served alongside rösti potatoes, buttery noodles, or crusty bread to soak up every last drop. Ready in under an hour, this dish is the epitome of sophisticated comfort food, ideal for family gatherings or a cozy, indulgent dinner.
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Recipe Information
Ingredients
- 500 g veal loin or cutlets, thinly sliced
- 2 tbsp all-purpose flour
- 3 tbsp butter
- 1 medium onion, finely chopped
- 250 g white mushrooms, sliced
- 150 ml white wine
- 200 ml heavy cream
- 100 ml chicken or veal stock
- 1 tbsp lemon juice
- 1 tbsp fresh parsley, chopped
- to taste salt
- to taste black pepper, freshly ground
Instructions
Prepare the veal by cutting the meat into thin strips, about 1 cm (1/2 inch) wide.
Lightly dust the veal strips with flour, shaking off any excess.
Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add the veal strips and sear them in batches for 1-2 minutes on each side, just until browned. Remove the veal from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of butter. Lower the heat to medium and add the chopped onion. Cook for about 2-3 minutes, stirring frequently, until the onion becomes translucent.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they release their liquid and begin to brown slightly.
Deglaze the skillet by adding the white wine, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Allow the wine to bubble for about 2 minutes to reduce slightly.
Pour in the chicken or veal stock and stir to combine. Let it simmer for 3-4 minutes to develop the flavors.
Reduce the heat to low and stir in the heavy cream. Allow the sauce to gently simmer for 4-5 minutes, stirring occasionally, until it thickens slightly.
Add the cooked veal strips back into the skillet, along with any juices that may have accumulated. Stir to coat the veal in the sauce and allow it to heat through for 2-3 minutes.
Stir in the lemon juice and season the dish with salt and freshly ground black pepper to taste.
Remove from heat and sprinkle the dish with chopped parsley for garnish.
Serve immediately with rösti (Swiss grated potatoes), noodles, or crusty bread to soak up the delicious sauce. Enjoy your Zurich-style veal!
Nutrition Facts
Calories |
2187 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.9 g | 178% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 3172 mg | 138% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 11.8 g | ||
| Protein | 146.6 g | 293% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 138 mg | 11% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2676 mg | 57% | |
*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.
