🍽️ Zürcher Geschnetzeltes with Rösti
Zürcher Geschnetzeltes is thinly sliced veal quickly sautéed and finished in a sauce of mushrooms, onion, white wine and cream. The veal stays tender and the sauce is smooth and rich. In Zurich it is almost always served with rösti, a crisp golden cake of grated potato fried in a pan.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g veal, cut into thin strips
- 250 g mushrooms, sliced
- 1 onion, finely chopped
- 100 ml dry white wine
- 150 ml cream
- 800 g potatoes, parboiled and grated, for rösti
- 3 tbsp oil
- Salt, pepper, parsley
Method
- For the rösti, season the grated potatoes and fry them in 2 tbsp oil as a flat cake, about 10 minutes per side.
- Sear the veal strips in batches in 1 tbsp oil for 1–2 minutes and set aside.
- Sauté the onion and mushrooms until soft.
- Add the wine and reduce by half, then add the cream and simmer 3 minutes.
- Return the veal just to warm through, season and sprinkle with parsley; serve with the rösti.
How to make it lighter
- Replace part of the cream with a splash of the veal cooking juices and water.
- Make the rösti in a non-stick pan with less oil (1 tbsp oil ≈ 120 kcal).
- Add a green salad and serve a smaller wedge of rösti.
History
The dish is named after Zurich and is regarded as a signature of the city's cuisine. Serving it with rösti is the classic presentation in Swiss restaurants today.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Zürcher Geschnetzeltes with Rösti and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →