Veal Zurich Style, or Veal Swiss Style is usually referred to on Zurich menus as Zurig’schnetzletts. It is spelled in dozens of ways and is one of the most popular dishes on Zurich menus. It’s a simple, creamy veal dish you can make in half an hour, while your rosti are cooking. Rosti are essentially Swiss hash browns, and are very easy to make. We’ll start them first.
- 2 or more medium potatoes
- 2 Tb butter
- Salt and pepper
- Shred the potatoes using a food processor shredding disk or the coarse side of a grater. If they are very moist, dry them a bit on a paper towel.
- Melt the butter in a cast iron frying pan and press the shredded potatoes down. Cook over medium heat for about 10 minutes on each side. You want them to be crispy on the outside and the interior of the potato cake cooked through.
- Keep the rosti warm in the pan until the veal is done. Then lift out the entire cake and serve it on a plate, cutting it into segments.
- 1 lb mushrooms, sliced
- 4 Tb butter
- ½ lb veal cutlets
- 2 green onions, white part only, chopped
- 10-12 oz beef or chicken broth (low salt). We used our own homemade beef stock
- ½ cup dry white wine
- 1 cup heavy cream
- ¼ cup sour cream
- Melt half the butter, and sauté the mushrooms until they give up their water and begin to brown. Remove to bowl.
- Pound the veal and cut into small pieces
- Saute the veal, a few pieces at a time in the butter. Add the chopped onions to the last batch.
- Remove the veal to a bowl and add the wine and stock. Since you are boiling it down, it is important to use low salt stock or the salt will concentrate and the dish will be too salty. Add any liquid from the meat and mushrooms.
- Boil down the wine and stock to about ¼ cup, being careful not to let I burn.
- Add the cream and the veal and heat through.
- Put the veal mixture in a serving bowl and top with the sour cream. Stir it in at the table as one last flourish before serving.
Serve with the rosti.