Some meals stay with you—not just for their flavor, but for the moments they mark. I recently visited a dear friend in Zürich, someone I hadn’t seen in years. Our reunion was filled with laughter and the comfort of old friendships. Midst cobblestone strolls and lake views, we shared a plate of Zürich Geschnetzeltes at a cozy restaurant.
It was tender, creamy, and deeply satisfying—thinly sliced veal in a velvety mushroom sauce, served with crisp potato pancakes. The dish felt like a warm embrace, and I knew I had to recreate it once I returned home.
Back in My Kitchen: A Swiss Memory in the Making
Determined to capture the flavors of that evening, I gathered my ingredients and set to work. The process is simple, but the result is elegant—just like the city that inspired it.
Besides veal, pork loin, sirloin steak or chicken breast can be used, very thinly sliced.
Fry Mushrooms 
Cut veal (or pork) in thin strips 
Fry veal or pork strips in pan 
Fry the veal, pork or beef strips covered with flour in vegetable oil 
Add the onion in hot oil and cook for 3 minutes. Add 2 cups of water and a beef cube 
Cook for 10 minutes then add the end 1 cup of heavy cream, white wine, Worcestorshire sauce and salt an pepper 
Serve with wide noodles. Guten Appetit! 
Zürich Geschnetzeltes with potato pancakes This meal I ate at a Zürich restaurant
Step 1: Mushrooms and Parsley
I began by frying sliced mushrooms and chopped parsley in a bit of butter. I stirred gently for about three minutes. The mushrooms softened and released their earthy aroma. Once done, I set them aside, letting their warmth linger.
Step 2: Veal and Onions
I placed the veal in the freezer for around 30 to 60 minutes, which made it simpler to cut into thin slices. I then added these slices to a hot pan where I was sautéing them in butter. Next, I included chopped onions and a sprinkle of flour to the same pan, cooking until they were lightly browned—approximately three minutes. The flour serves as a foundation for the sauce, and even at this stage, the aroma was already whisking me back to Zürich.
Step 3: Building the Sauce
I added broth (you can use water if preferred) and let everything simmer for ten minutes, allowing the flavors to deepen. A mix of flour and cornstarch helped thicken the sauce to a silky consistency.
Then I stirred in the reserved mushrooms and parsley, letting the dish simmer for another three minutes.
Step 4: Finishing Touches
To finish, I added whole cream. I then added a splash of white wine and a dash of Worcestershire sauce. Finally, I seasoned it with salt and pepper. The sauce turned rich and glossy, clinging beautifully to the veal.
Serving: A Plate Full of Nostalgia
I served the Züricher Geschnetzeltes on warm plates, paired with homemade potato pancakes—crispy on the outside, tender within. Wide noodles like Pappardelle work beautifully too, soaking up the sauce with every bite.
A Dish That Reconnects
Recreating this dish wasn’t just about flavor—it was about honoring a friendship, a city, and a moment that meant so much. Every bite brought back the joy of that evening in Zürich, the warmth of re-connection, and the timeless comfort of good food shared with someone dear.
If you’ve ever had a dish that reminded you of someone special or a place you love, I’d love to hear your story. And if you try this recipe, I hope it brings a little Swiss magic to your table.
See the conventional recipe below, but you can also prepare this dish in an Instant Pot. Saute the mushrooms, onions and parsley (remove and return at the end). Sear the seasoned meat till brown, but still pink in the inside. Add 3 cups of broth, and set in IP for 8 minutes high pressure. Slow release 5 minutes. Open top and add flour/corn starch to thicken, season with salt and pepper turn down. At the end finish with whole cream (sour cream) and white wine, maybe Worcester sauce
Zürich Geschnetzeltes, a Swiss veal dish
Ingredients
- 1 lb veal, thinly sliced
- 1 tbsp flour
- Butter and oil for frying
- 3/4 tsp salt
- dash pepper
- 1 medium onion finely chopped
- ½ lb white mushrooms, sliced
- 2 to 3 cups broth, or water with 1 beef cube
- ½ cup white wine or Sherry cooking wine)
- 1 cup whole cream or 3 tbsp sour cream
- 2 tbsp parsley, finely chopped
Instructions
- Fry the sliced mushrooms and chopped parsley for three minutes while stirring. Remove and set aside.
- Fry sliced veal and onions sprinkled with a little flour in butter or oil for about 3 minutes.
- Add the broth or water and continue cooking for 10 more minutes. Thicken the sauce with some flour and cornstarch.
- Now combine with the mushrooms that you had aside.
- Simmer for 3 minutes.
- At the end add whole cream, white wine, Worcestershire sauce, salt and pepper.
- Serve on warm plate with Potato pancakes (see recipe above), or wide noodles, also called Pappardelle
Notes
Instead of “Rösti” make Angie’s potato pancake recipe, or wide noodles (Pappardelle) as a side
Click on Picture below for the Potato Pancake recipe as a side
