Exploring Zürcher Geschnetzeltes: A Taste of Zurich’s Culinary Tradition

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Zürcher Geschnetzeltes, a classic dish from Zurich, Switzerland, is a testament to the region’s rich culinary heritage and love for hearty, comforting meals. This beloved dish features thinly sliced veal in a creamy mushroom and white wine sauce, often accompanied by Rösti or noodles. Known for its elegant simplicity and delicate flavors, Zürcher Geschnetzeltes has become a staple in Swiss cuisine, enjoyed in homes and restaurants alike. Whether you’re a connoisseur of Swiss food or new to its delights, mastering the art of Zürcher Geschnetzeltes promises to bring a touch of Alpine sophistication to your table.

History and Origins

The origins of Zürcher Geschnetzeltes can be traced back to Zurich, Switzerland, where it emerged as a popular dish in the 20th century. The name “Geschnetzeltes” refers to thinly sliced meat, typically veal, which is sautéed and served in a creamy sauce. The dish reflects Zurich’s culinary tradition of combining high-quality ingredients with simple yet refined cooking techniques. Over time, Zürcher Geschnetzeltes has evolved into a symbol of Swiss gastronomy, celebrated for its delicate flavors and comforting appeal.


To prepare Zürcher Geschnetzeltes, you will need the following ingredients:

  • Veal: Traditionally made with thinly sliced veal, though you can also use chicken or pork as alternatives.
  • Mushrooms: Fresh mushrooms such as button mushrooms or cremini mushrooms, sliced.
  • White Wine: Dry white wine adds depth and flavor to the sauce.
  • Vegetable Broth: Provides a savory base for the sauce.
  • Cream: Heavy cream or whipping cream adds richness and smoothness to the sauce.
  • Butter: Used for sautéing the meat and mushrooms.
  • Onion: Finely chopped onion adds sweetness and flavor.
  • Flour: Helps to thicken the sauce.
  • Salt and Pepper: To season the dish to taste.
  • Parsley: Fresh parsley, chopped finely, for garnish.

Recipe: Classic Zürcher Geschnetzeltes


  • 500g veal, thinly sliced (alternatively, chicken or pork can be used)
  • 250g mushrooms, sliced
  • 1 onion, finely chopped
  • 1 cup dry white wine
  • 1 cup vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish


  1. Prepare the Meat:
    • In a large skillet or frying pan, melt 1 tablespoon of butter over medium-high heat. Add the thinly sliced veal (or other meat) and sauté until lightly browned. Remove the meat from the pan and set aside.
  2. Sauté the Mushrooms:
    • In the same pan, melt another tablespoon of butter. Add the sliced mushrooms and chopped onion. Sauté until the mushrooms are golden brown and the onions are translucent, about 5-7 minutes.
  3. Make the Sauce:
    • Sprinkle the flour over the mushrooms and onions, stirring continuously to coat evenly. Cook for 1-2 minutes to cook out the raw flour taste.
    • Gradually pour in the white wine and vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until slightly thickened.
  4. Add the Cream:
    • Reduce the heat to low and pour in the heavy cream. Stir well to combine and simmer gently for another 2-3 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
  5. Finish and Serve:
    • Return the sautéed veal (or other meat) to the pan, stirring to coat evenly with the creamy sauce. Cook for another minute or until the meat is heated through.
    • Garnish with freshly chopped parsley and serve hot, traditionally with Rösti (Swiss potato fritters) or noodles on the side.

Tips for Success

  • Meat Slicing: Ensure the veal or alternative meat is thinly sliced for quick and even cooking.
  • Mushroom Selection: Use fresh mushrooms and slice them evenly for uniform cooking and texture.
  • Creamy Texture: Adjust the thickness of the sauce by adding more or less cream according to your preference.
  • Wine Choice: Use a dry white wine such as Sauvignon Blanc or Chardonnay for best results, ensuring it complements the dish’s flavors without overpowering them.

Serving Suggestions

Zürcher Geschnetzeltes is traditionally served hot, with sides that complement its creamy, savory flavors:

  • Rösti: Pair with Swiss-style potato fritters for a classic Swiss meal.
  • Noodles: Serve over buttered egg noodles or spaetzle for a comforting twist.
  • Vegetables: Accompany with steamed or roasted vegetables for added color and nutrition.


Zürcher Geschnetzeltes embodies the essence of Swiss culinary elegance—simple yet sophisticated, comforting yet refined. By mastering the art of this iconic dish, you not only savor its delicious flavors but also immerse yourself in Zurich’s rich gastronomic heritage. Whether enjoyed with family and friends or savored solo, Zürcher Geschnetzeltes offers a taste of Swiss sophistication that delights the palate and warms the soul. So gather your ingredients, prepare your skillet, and indulge in a culinary journey to Zurich with this delightful veal dish.

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Written by Robert Zelesky

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