Züri Gschnätzlets
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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Züri Gschnätzlets, or sliced veal in a cream sauce Zurich style, has its roots in traditional Swiss cuisine. While the exact origins are debated, it is believed to have emerged as a way to utilize more affordable cuts of veal, transforming them into a rich and flavorful dish. The influence of French cuisine is also evident in the creamy sauce.
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Züri Gschnätzlets is considered one of Zurich's signature dishes and a symbol of Swiss culinary heritage. It is often served in traditional restaurants and at special occasions, representing both comfort food and refined cuisine.
A Dish of Celebration
Züri Gschnätzlets is often served at festive gatherings and family celebrations in the Zurich region and throughout Switzerland.
Regional Pride
The dish is a point of pride for Zurich residents, representing the city's culinary traditions.
Restaurant Staple
It is a common dish found on the menus of traditional Swiss restaurants, showcasing the country's culinary heritage to both locals and tourists.
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Züri Gschnätzlets is a symphony of rich, savory flavors. The delicate veal is complemented by the earthy notes of mushrooms, the tang of white wine, and the luxurious cream sauce. A hint of lemon brightens the dish, preventing it from becoming too heavy.
The primary flavor components are tender veal, typically cut into thin strips; a creamy sauce made from white wine, cream (often double cream), beef or veal broth, and butter; and earthy mushrooms, usually cremini or chanterelle. Onions and sometimes garlic add aromatic depth. Lemon juice and parsley provide a fresh, bright finish. Some variations include a touch of Dijon mustard for a subtle tang.
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Veal Quality Matters
Use high-quality, tender veal, preferably from the leg (leg of veal). Ensure it's cut thinly against the grain for maximum tenderness.
Searing for Flavor
Sear the veal in small batches in a very hot pan to achieve a good crust without overcrowding, which can lead to steaming instead of browning.
Sauce Reduction is Key
Allow the white wine and broth to reduce properly before adding the cream, concentrating the flavors and creating a richer sauce.
Don't Overcook the Sauce
Be careful not to overcook the sauce after adding the cream, as it can cause it to separate. Simmer gently until thickened.
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