Zürich Geschnetzeltes, a classic Swiss Veal Dish

Zürich Geschnetzeltes

This tender Veal dish in a creamy Mushroom sauce is a classic meal I ate while visiting my friend in Zürich. If veal is not available, you could use beef, pork or chicken instead. Once back home, I recreated this dish at home

  • Zürich Geschnetzeltes preparation, frying Mushrooms
  • Fry Zürich Geschnetzeltes preparation with Pork
  • Zürich Geschnetzeltes preparation with Pork
  • Zürich Geschnetzeltes preparation in cream
  • Zürich Geschnetzeltes
  • Zürich Geschnetzeltes
  • Zuerich Geschnetzeltes, Swiss veal dish
Other meats can be pork loin, sirloin beef steak or chicken breast cut very thin in strips. This dish can be prepared in the Instant pot. See recipe below in description. Served with my Potato Pancake recipe or wide noodles as side

Zürich Geschnetzeltes, a Swiss veal dish

Zürich Geschnetzeltes, a Swiss veal dish
Category: Entree
Cuisine: Swiss
Prep Time: 10 minutes
Cook Time: 25 minutes

Other meats can be pork loin, sirloin steak or chicken breast cut very thin. Tip: Freeze for one hour, then slice. You can 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


  • 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


  • 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


Instead of “Rösti” make Angie’s potato pancake recipe, or wide noodles (Pappardelle) as a side

Nutrition information

4 to 6
Serving Size: 1

Click on Picture below for the Potato Pancake recipe as a side

I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with, or I tasted while traveling in Europe.

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