Step 1 of 4
Zürcher Geschnetzeltes
Pat the veal dry, season, and toss with the flour so each strip has the thinnest coat. Heat half the butter in a wide pan until foaming and sear the veal in three batches, 1 minute each, just until coloured and still pink inside. Set aside on a warm plate.
Watch: Crowd the pan and the veal boils grey in its own juice. Small batches, hot pan.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Zürcher Geschnetzeltes take?
35 min all in — 15 min prep, 20 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
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What does it cost to cook?
Treat yourself — about $28+ USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Chef's knife, Tongs.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Veal → Pork fillet. Common and half the price. Call it Geschnetzeltes nach Zürcher Art, as the Swiss do.
What should I watch for?
Crowd the pan and the veal boils grey in its own juice. Small batches, hot pan.
Any tips from this recipe?
Ask the butcher to slice the veal for Geschnetzeltes; it saves ten minutes and the strips come out even. Make the rösti first and keep it warm in a low oven. The sauce does not wait well.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.