Zürcher Geschnetzeltes

Zürcher Geschnetzeltes is a traditional Swiss dish that originates from the Canton of Zurich. It is typically made from sliced veal that is cooked in a creamy white wine and mushroom sauce, and served with Rösti, a Swiss-style grated and fried potato.

History

The dish is believed to have been first prepared in the early 19th century, and has since become a staple of Swiss cuisine, particularly in the Canton of Zurich. The name "Zürcher Geschnetzeltes" translates to "sliced meat Zurich style".

Preparation

The main ingredient of Zürcher Geschnetzeltes is veal. The veal is cut into thin, bite-sized slices and then sautéed. A sauce is prepared using white wine, cream, and demiglace. Mushrooms, typically white button or cremini, are often included in the dish. The sauce is then combined with the sautéed veal.

The dish is traditionally served with Rösti, a Swiss dish made from grated and fried potatoes. However, it can also be served with other side dishes such as noodles or rice.

Variations

While veal is the traditional meat used in Zürcher Geschnetzeltes, variations of the dish can be made using other types of meat such as pork or chicken. Some versions of the dish also include additional ingredients such as onions, garlic, or herbs for added flavor.

Cultural Significance

Zürcher Geschnetzeltes is considered a staple of Swiss cuisine and is commonly served in homes and restaurants throughout Switzerland. It is particularly popular in the Canton of Zurich, where it originated.

See Also

• Swiss cuisine
• Canton of Zurich
• Rösti

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  Zürcher Geschnetzeltes at Zur rote Buech