Zürcher Geschnetzeltes
Sliced veal in a creamy mushroom sauce, a Zurich specialty.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Zürcher Geschnetzeltes, meaning 'sliced meat Zurich style', likely originated as a way to utilize leftover veal in the Zurich region. Its popularity grew with the rise of culinary tourism in Switzerland during the 19th and 20th centuries, solidifying its place as a classic Swiss dish. While the exact origins are debated, its appearance in cookbooks and restaurant menus became more frequent, contributing to its now iconic status.
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Zürcher Geschnetzeltes is deeply ingrained in Swiss culinary culture, representing a sense of tradition and regional pride. It's a dish often found in restaurants serving traditional Swiss cuisine and is enjoyed on special occasions and as a comforting everyday meal.
Regional Identity
The dish is strongly associated with Zurich, showcasing the region's culinary heritage and its use of local ingredients.
Festive Occasions
It's often served during celebrations and gatherings, highlighting its importance in Swiss social traditions.
Culinary Tourism
Zürcher Geschnetzeltes is a popular dish among tourists seeking an authentic Swiss culinary experience.
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Zürcher Geschnetzeltes is characterized by its rich, creamy, and savory flavor profile. The tender veal is complemented by earthy mushrooms and a tangy white wine sauce, creating a balanced and satisfying dish.
The dominant flavor is the savory richness derived from the veal and cream. The mushrooms contribute an earthy undertone, while the white wine (often a dry Swiss variety) adds acidity and complexity to the sauce. Lemon juice further enhances the brightness and cuts through the richness. Some variations include additions like diced onions, garlic, or herbs such as parsley and thyme, which contribute additional aromatic layers.
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Veal Quality
Use high-quality, tender veal cut into thin strips for the best results. This ensures the meat remains tender and cooks quickly.
Sauce Consistency
Avoid overcrowding the pan when browning the veal, as this will steam the meat rather than sear it. Reduce the sauce slowly to achieve the desired creamy consistency. Consider using cornstarch to help thicken if needed but be careful not to overdo it.
Wine Selection
Use a dry white wine such as a Swiss Riesling-Sylvaner or a Chasselas to provide the necessary acidity and flavor complexity to the sauce.
Mushroom Variety
While button mushrooms are commonly used, consider using a mix of wild mushrooms like chanterelles or porcini for a more complex and earthy flavor.
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