Zürcher Geschnetzeltes

Thin strips of veal in a creamy white wine and mushroom sauce, a signature dish of Zurich traditionally served with rösti.

Zürcher Geschnetzeltes, meaning "Zurich-style sliced meat," developed in the city of Zurich and became one of the canton's most recognized culinary exports, appearing on menus across Switzerland and in Swiss restaurants abroad. It reflects a broader Swiss-German tradition of rich, cream-based sauces, and while veal is the classic choice, chicken or pork variations are common today. It is almost always served with rösti, the pairing having become something of a national combination.

The veal is cut into thin strips and cooked very briefly over high heat so it stays tender, not stewed. Cream and a good splash of white wine are essential to the sauce, along with mushrooms.