zurcher geschnetzeltes zurich style veal strips in cream sauce

Desciption

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.

Steps

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

See More Relate Photo

Ingredients

Veal cutlets

All-purpose flour

Butter

Olive oil

Onion

Garlic cloves

Cremini mushrooms

Fresh lemon zest

Lemon juice

Dry white wine

Heavy cream

Paprika

Salt & freshly ground black pepper

Fresh parsley

You may Interest

1 2 cup soup

i make soup like this based on what's freshest, and what i have on hand. more of a technique than a real recipe, but always light and satisfying. you can use more ingredients than specified, but will need more broth, too.

addictive yellow squash casserole

this is so good that we often have only this for supper so that we can eat lots of it. the recipe was given to us by a family member with years and years of experience cooking for huge crowds. it is especially scrumptious when the squash is garden-fresh.

alli s renegade cocktail sauce

this was created for zwt. it may be served with crispy fried fish or any fried seafood. it is pink and a bit spicy from the ginger! this will serve 1-2 people and may be increased, as needed, for a crowd!

bacon cheesebuger meatloaf

i got this off of the food network site. this looks yummy--will try soon. note: i would put some sliced bread under the meat loaf before cooking to get all the fat that drains then it will not be greasy, maybe 3 slices.

baked cheese dip

this is a fast dip to serve any time of the year...i've made it for special occasions but also for a bbq. it came from a recipe card free from albertson's. sooo good :)

billy s awesome makeshift ketchup

my boyfriend billy came up with this recipe one day experimenting in the kitchen. it's a lil spicy, tangy, and yummy! try it on anything you'd put store-bought ketchup on.

cajun peanuts

you can make cajun peanut butter by omitting the egg white and follow the recipe as directed. puree the cooled peanuts to desired consistency in a food processor, approximately 1 minute for a smooth peanut butter, less time for chunky. this can be stored