Zürigschnätzlets

A classic Swiss dish made with thinly sliced veal in a creamy sauce with mushrooms and onions.

10m

Prep Time

20m

Cook Time

Servings

Ingredients

1 pound thinly sliced veal

1/2 cup all-purpose flour

1/4 cup unsalted butter

1 onion, thinly sliced

8 ounces mushrooms, sliced

1 cup beef broth

1/2 cup heavy cream

1 tablespoon lemon juice

Salt and pepper, to taste

Instructions

Step 1

Dredge the veal slices in flour, shaking off any excess.

Step 2

Melt the butter in a large skillet over medium-high heat.

Step 3

Add the veal slices and cook until browned on both sides, about 2-3 minutes per side.

Step 4

Remove the veal from the skillet and set aside.

Step 5

Add the onion and mushrooms to the skillet and cook until softened, about 5 minutes.

Step 6

Add the beef broth, heavy cream, and lemon juice to the skillet and stir to combine.

Step 7

Bring the sauce to a simmer and cook until thickened, about 5-7 minutes.

Step 8

Add the veal back to the skillet and cook until heated through, about 2-3 minutes.

Step 9

Season with salt and pepper, to taste.

Step 10

Serve the Zürigschnätzlets hot with crusty bread or spaetzle noodles.