Oct 29, 2022 | Zürcher Geschnetzeltes is the classic king of Zurich cuisine, though it's a dish with a relatively short history. It was only in a 1947 Swiss cookbook that the terms 'Zürich' and 'Geschnetzeltes' (or 'sliced') paired up for the first time – at the time without the mushrooms that are these days a must. These days, the dish can be found on the menu of almost every home-style Swiss restaurant. [And many fine-dining restaurants, too.]
Zürcher Geschnetzeltes is typically made with veal fillet, mushrooms, butter, shallots, white wine, bouillon, cream, sauce stock, and a little cognac. Veal kidneys are an optional addition. The meat is seared briefly, and then kept warm while a sauce is prepared from the other ingredients, which is finally puréed. This is then poured over the meat, and the whole dish is then typically served with rösti – [Swiss] potato pancakes.
Report: Jens von Larcher
Camera: Dirk Frenkel
Edit: Eva Luenig
For those that are interested in language, the name of this dish comes from the verb ,schnetzeln’, which means to cut into fine strips. (Fleisch in dünne Streifen schneiden.)
The past participle of the verb ‚schnetzeln‘ is ,geschnetzelt’. Hence the name of the dish Zürich Geschnetzeltes. – Mark
