Unveiling the Authentic Swiss Cuisine: Veal in Creamy Sauce and Potato Rosti

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: broth

Non-alcoholic wine provides flavor without alcohol

veal

🥗Healthier: chicken breast

💰Cheaper: pork

Chicken is leaner and more affordable than veal

Slice 600 grams of veal into strips.

Season veal with salt and ground pepper.

Lightly dust veal with all-purpose flour.

Add 1 tbsp of avocado oil and 1 tbsp of butter in a large skillet over medium-high heat.

Once the butter starts to foam, add the veal and cook for 5 to 6 minutes.

Remove the veal from the pan and set aside.

Slice 1 cup of yellow or Spanish onion.

Sauté the onion in the same skillet with 1 tbsp of butter and 1 tbsp of avocado oil over medium-high heat.

Add 3 cloves of minced garlic.

Slice 500 grams of cremini mushrooms and cook until slightly tender.

Add the lemon zest of a whole lemon.

Pour about ½ cup of dry white wine and allow the alcohol to reduce for a couple of minutes.

Return the veal to the pan and allow to cook for another 4 minutes.

Add 1 tbsp of Worcestershire Sauce and ½ tbsp of Maggi Sauce.

Pour in 1 cup of heavy cream (35%) and cook for 2 minutes.

Adjust taste by adding salt and ground pepper.

Squeeze 1 tbsp of lemon juice and garnish with chopped fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens