Best 4 Veal Zurich Recipes

Indulge in the culinary masterpiece that is Veal Zurich, a dish that combines the delicate flavors of tender veal, nutty brown butter, and tangy lemon. Originating from Switzerland, this classic dish has captured the hearts of food enthusiasts worldwide. Our comprehensive guide presents three delectable variations of Veal Zurich, each offering a unique twist on this timeless recipe.

The first recipe, Veal Zurich Geschnetzeltes, introduces thin strips of veal sautéed in a rich brown butter sauce, complemented by a medley of mushrooms and onions. This traditional version exudes simplicity and elegance, allowing the natural flavors of the veal to shine through.

Next, Veal Zurich Piccata presents a tantalizing combination of tender veal medallions, coated in a crispy breadcrumb crust, and then pan-fried to perfection. The dish is finished with a vibrant lemon-butter sauce, adding a burst of citrusy brightness to balance the richness of the veal.

Lastly, Veal Zurich Involtini offers a delightful combination of flavors and textures. Thin slices of veal are stuffed with a savory mixture of ham, cheese, and herbs, then rolled and seared to a golden brown. The involtini are then braised in a flavorful tomato-based sauce, resulting in a dish that is both hearty and satisfying.

Whether you prefer the classic Geschnetzeltes, the crispy Piccata, or the flavorful Involtini, our Veal Zurich recipes promise an unforgettable culinary experience. So, gather your ingredients, prepare your taste buds, and embark on a journey of flavors with our curated collection of Veal Zurich recipes.

Let's cook with our recipes!

ZüRCHER GESCHNETZELTES - ZURICH VEAL RECIPE

Zürcher Geschnetzeltes - Zurich Veal Recipe image

Make and share this Zürcher Geschnetzeltes - Zurich Veal Recipe recipe from Food.com.

Provided by PanNan

Categories Veal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs veal cutlets, sliced into 3/4 in strips
3 tablespoons all-purpose flour
2 ounces unsalted butter
2 tablespoons olive oil
1 onion, very finely sliced
2 garlic cloves, finely sliced
15 fresh sage leaves, chopped
7 ounces cremini mushrooms, thickly sliced
1 cup dry white wine
sea salt & freshly ground black pepper
1 1/4 cups heavy cream

Steps:

Sprinkle the flour over the meat and coat well. Heat half of both the butter and oil in a frying pan. As soon as the butter foams, add the meat and brown it very quickly on all sides. Set aside on a plate.
Add the rest of the butter and oil to the pan and sauté the onion, garlic and sage for a few minutes, then add the mushrooms. Stir well and when the mushrooms start to soften, continue cooking for about 5 minutes longer.
Add the wine to deglaze the bottom of the pan, using a wooden spoon to scrape away any crust that has formed. Add the veal and cook, stirring, until the wine has evaporated. Turn the heat down to low and cook for another 10 minutes.
Season with salt and pepper, and at the last moment, add the cream, let it bubble for 2 minutes, then remove from the heat and serve.

ZüRCHER GESCHNETZELTES - ZURICH STYLE DICED VEAL

Zürcher Geschnetzeltes - Zurich Style Diced Veal image

This recipe has been posted here for play in Culinary Quest - Switzerland. The recipe is from website: http://dreamingofwinter.blogspot.ch/ from cookbook 'Winter In The Alps - Food by the Fireside' by Manuela Darling-Gansser. This recipe is a creamy, rich, delicious meal perfect on a wintery evening with a glass of red wine.

Provided by Baby Kato

Categories Beef

Time 55m

Number Of Ingredients 10

Ingredients

1 kg veal back strap sliced into strips
2-3 tbsp plain flour
50 g unsalted butter
2 tbsp virgin olive oil
1 onion, finely sliced
2 cloves of garlic finely sliced
15 fresh sage leaves chopped
200 g swiss brown mushrooms thickly sliced
250 ml dry white wine
300 ml cream

Steps:

1. Coat the meat in flour. Heat half of the oil and butter in a frying pan and once the butter foams add the meat and brown it quickly. Place the meat on a plate and put to the side.
2. Add the rest of the butter and oil to the pan and saute the onion, garlic and sage. After a few minutes add the mushrooms and cook for 5 minutes after they have started to soften.
3. Add the wine to de-glaze the bottom of the pan, then add back in the veal and cook, stirring until the wine has evaporated. Turn down the heat to low and continue to cook for another 10 minutes.
4. Season with salt and pepper and at the last moment add in the delicious cream, allowing to bubble for two minutes.
5. Remove from the heat, serve, enjoy and be merry!

VEAL ZURICH

Veal Zurich image

this is quick and tasty, great served over buttered noodles. i first tried this dish yers ago. it's from my cookbook by pierre franey called 60 minute gourmet, which was compiled from his weekly column in the NY Times, circa 1970s. i apologize if it's not authentic, but it is very good.

Provided by chia2160

Categories Veal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb veal, cut into strips
1/2 lb pork, cut into strips
3 cups sliced mushrooms
3 tablespoons oil
salt and pepper
2 tablespoons butter
2 tablespoons chopped shallots
1/2 cup white wine
1/2 cup chicken broth
1 tablespoon chives
1 tablespoon parsley
1 tablespoon tarragon
2 cups sour cream

Steps:

saute veal and pork in oil, set aside.
saute mushrooms, until brown, add to veal.
heat butter in skillet, add shallots.
add wine, reduce to almost gone, add chicken broth and meat drippings.
cook down by 1/3, add spices and sour cream.
add meat and mushrooms back to pan to heat through.
serve with noodles.

ZURICH DICED VEAL ZURCHER GESCHNETZELTES

Zurich Diced Veal Zurcher Geschnetzeltes image

This is put together quite easily and is done fairly quickly and nice enough to serve company. Similar to Russian fillet goulash "stroganoff"

Provided by Marlitt

Categories Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 onion
300 g mushrooms
1 1/4 lbs veal (leg or rump)
1/4 cup flour, for dredging
1/4 cup butter
6 ounces white wine
6 ounces heavy cream
salt
fresh ground black pepper
1/4 cup parsley, chopped

Steps:

Peel and chop the onions.
Clean and slice the mushrooms.
Cut the veal in thin strips and turn them lightly in flour.
Heat the butter in a skillet and sear the meat in it quickly, then remove and keep it warm.
Fry the onion until it is transparent and add the mushrooms.
Pour in the wine and cream and quickly heat.
Add the veal back into the wine sauces and season to your taste with salt and freshly ground pepper.
Sprinkle the dish with parsley and serve.
Berner Rosti is the traditional accompaniment.

Tips:

For the best results, use high-quality veal cutlets that are about 1/2 inch thick.
Make sure to pound the veal cutlets until they are very thin, about 1/8 inch thick. This will help them cook evenly and quickly.
Use a light touch when breading the veal cutlets. You don't want to over-coat them, or they will be too heavy and greasy.
Heat the butter and oil over medium heat before adding the veal cutlets. This will help prevent them from sticking to the pan.
Cook the veal cutlets for 2-3 minutes per side, or until they are golden brown and cooked through.
Serve the veal cutlets immediately with your favorite sides, such as mashed potatoes, roasted vegetables, or a green salad.

Conclusion:

Veal Zurich is a classic dish that is sure to impress your guests. It is a simple dish to make, but it is packed with flavor. The combination of the tender veal, the crispy breading, and the rich mushroom sauce is simply irresistible. If you are looking for a special dish to make for a special occasion, Veal Zurich is a great choice.

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