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zurcher geschnetzeltes zurich style veal strips in cream sauce


this is a mouthwatering swiss specialty dish originating in the town of zurich, switzerland. typically served with rosti (swiss hashbrowns), but equally good with mashed potatoes, spaetzle, or dumplings. there are many versions of geschnetzeltes that can be found throughout the region in restaurants and in home kitchens, alike. i particularly like this version with lemon and parsley.


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  1. Sprinkle the flour over the veal strips
  2. And coat well
  3. In a large frying pan over medium-high heat
  4. Melt half of the butter and half of the oil and as soon as the butter foams
  5. Immediately add the meat and quickly brown on all sides
  6. Set aside meat to a dish and cover with foil to keep warm
  7. Add remaining butter and oil to pan and saut the onion and garlic for a couple of minutes
  8. Now stir in the mushrooms and lemon zest and cook until mushrooms begin to soften
  9. About 5 minutes
  10. Add the wine to deglaze the bottom of the pan
  11. Using a wooden spoon to scrape up any browned bits
  12. Stir in the veal and cook over low heat for another 10 minutes
  13. Stir in the cream and season to taste with paprika
  14. Salt and pepper
  15. Let bubble for a few minutes until hot
  16. Then stir in the lemon juice and serve sprinkled with fresh snipped parsley

Step 9

Total Time in Minute 45

Ingredients Count 14

cooking zurcher geschnetzeltes  zurich style veal strips in cream sauce

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Veal cutlets

All-purpose flour


Olive oil


Garlic cloves

Cremini mushrooms

Fresh lemon zest

Lemon juice

Dry white wine

Heavy cream


Salt & freshly ground black pepper

Fresh parsley

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