Zurich-style sliced veal, also known as Züri-Gschnätzlets, is a timeless classic from the rich Swiss cuisine. The traditional preparation of this dish involves tender veal, refined with white wine, cream, meat stock and juicy mushrooms.
The roots of minced veal go back to the 19th century, when similar recipes were already popular in the Alpine region. However, the first written mention of Zürcher Geschnetzeltes dates back to 1947, when it first appeared in a cookbook. It was described there as a delicious combination of veal, white wine, cream and meat sauce.
Over the course of time, several variations have developed, often incorporating mushrooms and tender veal kidneys into the dish. However, it remains a typical example of the culinary diversity of Zurich’s regional cuisine.
Today, Zurich-style sliced veal is a valued ambassador of Swiss gastronomy and is loved by locals and tourists alike. The harmony of flavors and the juicy tenderness of the veal make it a real treat for the palate. It is traditionally served with rösti, a crispy potato dish that is the perfect accompaniment to the veal. If you want to experience authentic Swiss cuisine, you should definitely try Zürcher Geschnetzelte on your culinary journey through the region.
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Zurich-style sliced veal – Zürcher Geschnetzeltes – is the classic king of Zurich cuisine, though it’s a dish with a relatively short history. It was only in a 1947 Swiss cookbook that the terms ‘Zürich’ and ‘Geschnetzeltes’ (or ‘sliced’) paired up for the first time – at the time without the mushrooms that are these days a must. These day, the dish can be found on the menu of almost every home-style Swiss restaurant.