Zürcher Geschnetzeltes: a star

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It is one of the most famous of all Swiss creations, seen on menus from Anchorage to Tokyo: Zürcher Geschnetzeltes, the classic dish of sliced veal in a fine cream sauce. While indubitably from Zürich, it only appeared in a recipe book for the first time in 1941; however, it was probably being eaten in the 18th century by guild members – prepared, back then, with kidneys too. Today, the dish appears in its most refined form at many Zürich restaurants, accompanied by crispy Rösti: shredded, home-fried potatoes.

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