Zürigschnätzlets (Veal in Cream Sauce- Veal Zurich)

Recipe by Chickee
READY IN: 30mins


  • 600
    g veal, cut into thin strips about 1 1/2 inch long
  • 1
    tablespoon butter
  • 12
    of an onion, chopped fine
  • 200
    g mushrooms, sliced
  • 1
    cup of a young white wine, like Sauvignon Blanc
  • 1
    cup cream
  • 1
    tablespoon flour
  • 1
    tablespoon cornflour


  • Sauté the veal in a little (extra) butter briefly until browned, season with salt and pepper, and drain on paper towels. Don't overcook the meat - it should just be browned on the surface at this point since it will cook more in the sauce.
  • Add butter to the pan you sautéed the meat in, and cook the onion until transparent. Add the mushrooms and sauté. Add the flour. Add a pinch of dried thyme (optional).
  • Add the wine and cook down rapidly over high heat. Add the meat back. (If the wine is too mellow, add a little lemon juice).
  • Dissolve the cornflour in the cream, and add this to the pan, stir and let bubble just until the meat is cooked but still tender.
  • Take off the heat and adjust the seasoning. Serve with plain rice, buttered rice, boiled potatoes, pasta, or (most traditionally) with rösti or knöpfli (spaezle).