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A dish of Zurich style veal in cream sauce

Zurich Style Veal in Cream Sauce (Zurcher Geschnetzeltes)

A delicious main dish from Switzerland you are sure to love!
Course Main Dish
Cuisine Swiss
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 634kcal
Author Darlene at International Cuisine


  • 2 lbs veal cutlets sliced into 1/2 in strips
  • 3 Tablespoons all-purpose flour
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 cup onion chopped
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms sliced
  • 1/2 teaspoon lemon zest
  • 1 Tablespoon lemon juice
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • sea salt & freshly ground black pepper to taste
  • 3 tablespoons fresh parsley chopped, to garnish


  • Preheat oven to 140 degrees and place ovenproof dish in the oven.
  • Sprinkle flour over the veal strips, and coat well.
  • In a large frying pan over medium-high heat, melt half of the butter and half of the oil and as soon as the butter bubbles, immediately add the meat and quickly brown on all sides.
  • Set aside meat to a dish and cover with foil to keep warm.
  • Add remaining butter and oil to pan and sauté the onion and garlic for a couple of minutes.
  • Stir in the mushrooms and lemon zest and cook until mushrooms begin to soften, about 5 minutes.
  • Add the wine to de-glaze the bottom of the pan, using a wooden spoon to scrape up any browned bits.
  • Stir in the veal and any juice from the plate and cook over low heat for another 10 minutes.
  • Stir in the cream and season to taste with salt and pepper. Let thicken for a few minutes until hot, then stir in the lemon juice and serve sprinkled with fresh parsley.
  • Serve immediately in your hot dish from the oven.


Calories: 634kcal | Carbohydrates: 13g | Protein: 51g | Fat: 42g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 273mg | Sodium: 223mg | Potassium: 1219mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1303IU | Vitamin C: 9mg | Calcium: 77mg | Iron: 3mg