Swiss cooking: Zürcher Geschnetzeltes with Chef Adam Howard

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

veal

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than veal.

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Chicken broth adds flavor without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be more affordable.

Start with veal breast, butchered from the whole breast.

Cut the veal breast into big slices with the grain, then across the grain into small strips.

Prepare a dredge of all-purpose flour mixed with a dash of cornstarch for crispiness.

Season the veal strips with salt and pepper.

Dredge the seasoned veal in the flour mixture.

Heat oil (canola or grapeseed) in a pan to around 350 degrees.

Cook the veal in batches, avoiding overcrowding the pan, until dark brown for flavor.

Add a bay leaf and thyme to the pan while cooking the veal.

Once browned, add a generous amount of butter to the pan and strain off excess fat.

Rest the cooked veal on a trivet with a paper towel to drain fat.

Add mushrooms to the pan and season generously with salt to draw out moisture.

Add shallots to the pan, allowing them to sweat without burning.

Add more butter to the pan as needed for moisture.

Deglaze the pan with a splash of white wine, cooking until the raw alcohol smell dissipates.

Add cream to the pan, ensuring it takes on the color of the mixture.

Prepare veal stock by mixing cornstarch into it for thickness before adding it to the pan.

Bring the stock to a high simmer before adding it to the pan.

Add the veal back into the pan, allowing the flavors to marry for 2-3 minutes.

Finish the dish with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens