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Overview

Zürcher Geschnetzeltes

Zurich Veal Strips; Geschnetzeltes Zürcher Art; Zurich-Style Sliced Veal

Zürcher Geschnetzeltes is Zurich's signature dish: thin strips of veal quickly seared, then finished in a white-wine and cream sauce with mushrooms and onion. One serving is about 335 g, before the rösti it is traditionally served with.

Geschnetzeltes — sliced meat in sauce — has been cooked in Zurich since the 19th century, and the veal version with cream, mushrooms and white wine became the city's defining plate. It is almost always served with rösti, the crisp grated-potato cake, which soaks up the sauce. Together the two dishes are the meal Zurich is known for around the world.

Pairs well with: Serve with golden rösti and a glass of dry Swiss white wine.

Provenance

Switzerland flag Switzerland

Zurich Classic

Nordic & European

Time Dedication

40m

20m prep • 20m cook

Batch Yield

4 Servings

507 kcal per serving

1 serving ≈ 335 g

Technical Skill

Intermediate

Easy (Quick Sear)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Hearty Midday Main

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

High Protein Occasions: Sunday dinner, dinner-party main, Swiss National Day (1 August), cold-weather supper Cost: High — about $10–12 per serving at home (veal is expensive)
Tags: Savory Rich Braised
A plate of Zürcher Geschnetzeltes — veal strips in cream sauce with a dollop of cream — beside golden rösti.

Zurich Classic

Photo: Jpatokal, CC BY-SA 3.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: High — about $10–12 per serving at home (veal is expensive) (USD)

The veal is seared fast in small batches and the sauce is never boiled hard after the cream goes in.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 40m
P

Prep Stage: Veal Sliced, Mushrooms Ready

20 Mins • Knife Work

Slice the veal across the grain into thin strips and toss with the flour, salt and pepper. Slice the mushrooms, chop the onion and parsley, and measure the wine, stock and cream so everything is within reach — the cooking itself takes only about 15 minutes and moves fast.

Maestro Tip: Cut the veal while it is very cold from the fridge; cold meat slices thinner and more evenly.

  1. 1

    Sear the Veal in Batches

    8 Mins • Hands On High heat, pan about 200°C (390°F)

    Melt half the butter in a wide pan over high heat until it foams. Sear the floured veal strips in two or three batches, 1–2 minutes a side, until lightly browned — do not crowd the pan or the meat steams. Lift each batch out to a warm plate. The veal should reach at least 63°C (145°F) inside.

    One crowded pan is the most common mistake — the meat goes grey and tough instead of browned.

    Done when: Veal is browned outside, still blushing inside, and the pan has browned bits on the bottom.

  2. 2

    Soften Onion and Mushrooms

    5 Mins • Hands On Medium heat, about 160°C (320°F)

    Lower the heat, add the rest of the butter, and cook the onion for 2 minutes until soft. Add the mushrooms and cook 3–4 minutes more until they give up their water and start to brown at the edges.

    Let the mushrooms sit still in the pan for a minute before stirring — that is when they brown.

    Done when: Onion is soft and sweet, mushrooms are browned and their liquid has cooked away.

  3. 3

    Deglaze With Wine and Stock

    4 Mins • Hands On Medium-high heat, simmer about 95°C (203°F)

    Pour in the wine and scrape the browned bits off the bottom of the pan — that is where the flavour lives. Let it bubble for 1 minute, then add the stock and simmer for 2–3 minutes until the liquid has reduced by about a third.

    If the wine smells sharp, give it the full minute — the alcohol needs time to cook off.

    Done when: Sauce base is reduced, glossy, and smells of wine and mushrooms, not raw alcohol.

  4. 4

    Finish With Cream and Veal

    5 Mins • Hands On Gentle simmer, about 85°C (185°F) — do not boil

    Stir in the cream and let it warm through for 1 minute, then return the veal and any juices to the pan. Simmer very gently for 2–3 minutes until the sauce coats a spoon and the veal is hot through. Take the pan off the heat, stir in the lemon juice and parsley, and check the salt.

    Boiling the cream hard can split the sauce — keep it at the barest simmer.

    Done when: Sauce is thick enough to coat a spoon, veal is tender and hot through, and the sauce is glossy, not split.

Finishing Touches & Plating

Stir in the lemon juice and parsley off the heat, check the seasoning, and serve at once over or beside the rösti so the sauce stays glossy.

Nutritional Physiology & Benefits

Nutrition

Energy

507

kcal / serving

Protein

41g

Complete AA

Carbs

10g

Complex

Fats

32g

Healthy

Per serving (4 servings · 1 serving ≈ 335 g)
Energy507 kcal
Protein41 g
Carbohydrates10 g
Fat32 g
Fibre1.3 g
Sugar4.2 g
Sodium452 mg
Per 100g
Energy151 kcal
Protein12.1 g
Carbohydrates3 g
Fat9.4 g
Fibre0.4 g
Sugar1.2 g
Sodium135 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin B12, niacin and zinc (veal), selenium and B vitamins (mushrooms), vitamin C (parsley and lemon).

High in Protein

About 41 g of protein per serving makes this a genuinely filling main course that keeps you full for hours.

Lean Meat, Rich Sauce

Veal itself is lean — about 5 g of fat per 100 g — so the richness comes from the cream, which you can portion to taste.

Mushrooms Add More Than Flavour

Mushrooms bring selenium and B vitamins to the plate, plus a savoury depth that means the sauce needs less salt.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Golden Rösti

Crisp grated-potato rösti is the traditional partner — its crunch contrasts with the silky sauce and it soaks up every drop.

Cucumber Salad

A cool cucumber salad with a light vinegar dressing gives acidity and crunch against the warm, creamy main.

Vegetables

Green Beans With Butter

Simple buttered green beans add colour and a fresh snap that cuts through the cream.

Drinks

Dry Swiss White Wine

A dry white wine from the Zurich region echoes the wine in the sauce and cleanses the palate between rich bites.

Complete menu

Start with a green salad, serve Zürcher Geschnetzeltes with rösti as the main course, and finish with a light fruit dessert.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Undercooked Veal

Veal strips must reach at least 63°C (145°F) inside and rest briefly; undercooked veal can carry harmful bacteria. A quick sear that leaves the centre cold is not enough. This is general food-safety information, not medical advice.

Cream and Wine With Certain Medicines

The sauce contains alcohol from the wine (most cooks off, but a trace can remain) and is rich in cream — anyone avoiding alcohol or dairy for medical reasons should ask their clinician before eating it. This is general food information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA rich, protein-packed dinner — best as an occasional main course rather than a daily meal.
  • ChildrenTender veal in a mild sauce suits children, but cut the strips small and keep the wine fully cooked down.
  • ElderlySoft, easy to chew and high in protein and B12; serve a modest portion with rösti and vegetables.
  • Pregnant womenA good source of iron and B12, but the cream is rich — a small portion with extra vegetables is the sensible choice.
  • Breastfeeding womenHigh in protein and iron, which support recovery after birth; the cream adds calories, so balance the plate with vegetables.
  • AthletesAbout 41 g of protein per serving makes it a strong recovery dinner, especially with rösti for carbohydrate.
  • Weight gainEnergy-dense from cream and butter, so it suits a weight-gain goal as a tasty way to add calories and protein.
  • Weight lossRich in cream and butter with little fibre, so keep the portion small, load the plate with vegetables, and skip a second helping of rösti.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesAbout 10 g of carbohydrate per serving, so blood-sugar impact is low — the rösti on the side is the part to watch. Ask your clinician.
  • High blood pressureSodium is about 452 mg per serving; keep the added salt light and ask your clinician about portion size.
  • Kidney diseaseProtein is high and potassium moderate; people with kidney disease should ask their clinician about portion size.
  • GoutVeal is moderate in purines; a large portion can add to uric acid, so keep it modest and ask your clinician.
  • Stomach issuesThe cream sauce is rich and can sit heavily on a sensitive stomach — eat a small portion and ask your clinician if symptoms persist.
  • Cardiovascular diseaseCream and butter make this high in saturated fat; an occasional small portion is the sensible approach — ask your clinician.
  • Fatty liverRich in saturated fat and calories, which can add to liver fat if eaten often — keep it an occasional treat and ask your clinician.
  • Food allergiesContains milk (cream, butter), wheat (flour) and sulfites from the wine — major allergens. Check labels and ask about the wine if sulfites are a concern.
  • Special therapeutic dietsThis is a general-information recipe, not a therapeutic diet. Anyone on a prescribed diet should ask their clinician or dietitian before making it a regular meal.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool quickly and store in a sealed container; keep the rösti separate.
In the fridge
Keeps 2 days refrigerated.
In the freezer
The cream sauce does not freeze well — it can split on thawing. Freeze the cooked veal without sauce for up to 1 month if needed.
How to reheat
Warm gently in a saucepan over low heat to 74°C (165°F), stirring often; do not boil or the sauce will split.
Freezing recommended
No — the cream sauce splits when frozen and reheated.
Signs it has spoiled
Sour smell, curdled or separated sauce, or slimy meat — discard if any of these appear.

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