Züri Gschnätzlets
Sliced veal in a creamy mushroom sauce, a Zurich classic. Served with Rösti or Spätzli.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
The exact origins are somewhat debated, but Züri Gschnätzlets likely evolved from simpler veal dishes prepared in the Zurich region for centuries. It gained popularity in the 20th century and has since become a well-known and beloved Swiss culinary staple, often considered a representative dish of Zurich cuisine.
Züri Gschnätzlets is more than just a meal; it represents a sense of Swiss culinary heritage, especially the Canton of Zurich.
Restaurant Staple
It's a classic dish found on the menus of many traditional Swiss restaurants, especially those in and around Zurich.
Family Gatherings
It's often prepared at home for family meals and special occasions.
National Identity
The dish is considered one of the symbolic dishes of Switzerland, showcasing the country’s culinary traditions.
Züri Gschnätzlets offers a rich and savory flavor profile, characterized by tender veal, a creamy mushroom sauce, and subtle notes of white wine and lemon.
The key ingredients contributing to the flavor are thinly sliced veal, which is often lightly dusted with flour before being sautéed to ensure a tender texture. The creamy sauce relies on mushrooms (often cremini or chanterelles), cream, white wine (traditionally a dry Swiss variety), beef broth, and a touch of lemon juice to balance the richness. Herbs like parsley and thyme may be added for extra aroma.
Veal Preparation
Use high-quality, very thinly sliced veal (ideally from the leg). Don't overcrowd the pan when searing the veal; cook it in batches to ensure proper browning and prevent steaming. Lightly dusting the veal with flour helps to create a slightly thickened sauce.
Sauce Consistency
The sauce should be creamy and smooth, not too thick or too thin. Adjust the amount of cream and broth to achieve the desired consistency. Simmering the sauce gently allows the flavors to meld together properly.
Wine Selection
Use a dry Swiss white wine, like a Räuschling or a similar varietal, for authentic flavour. If unavailable, a dry Sauvignon Blanc or Pinot Grigio can be substituted.
Serving Suggestions
Traditionally served with Rösti (Swiss potato pancake) or Spätzli (soft egg noodles). It can also be served with mashed potatoes or rice. Garnish with fresh parsley.
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