Zürcher Geschnetzeltes

Traditionally prepared with sliced veal strips, cream, beef stock, white wine, and often with the addition of mushrooms, Zürich-style veal – popularly known as Zürcher geschnetzeltes – first appeared in cookbooks in 1947, but nowadays it is considered one of the classic dishes with origins in the Zürich region.

The dish is typically seasoned with salt, pepper, paprika, and lemon juice. Although potato rösti is the most common accompaniment, it can also be served with rice, mashed potatoes, or tagliatelle pasta on the side.