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Zürcher Geschnetzeltes (Zurich-Style Veal in Cream)

Zürcher Geschnetzeltes (Zurich-Style Veal in Cream) reads umami 7.2, richness 6.6 and citrus 4.9 on Palate's 0–10 flavor X-ray — a Swiss main, about 29 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.8 / 10
• Sweet & Fruity — 3.0 / 10
• Sour & Bright — 6.2 / 10
• Bitter & Earthy — 2.3 / 10
• Rich & Fat — 6.8 / 10
• Aromatic & Spice — 2.7 / 10

The measured notes (of 18)

Umami 7.2 · Richness 6.6 · Citrus 4.9 · Sourness 4.5 · Salinity 4.3 · Fruity 2.5 · Allium 2.3 · Herbaceous 2.1 · Earthy 2.1 · Funk & Ferment 2.0 · Sweetness 1.7 · Floral 1.5 · Bitterness 1.3 · Warm Spice 0.9 · Heat 0.7 · Nutty 0.6

What's in it (14)

• veal — 600 g
• veal kidney — 150 g
• button mushrooms — 250 g
• shallot — 50 g
• butter — 50 g
• oil — 14 g
• all-purpose flour — 8 g
• dry white wine — 100 g
• beef stock — 100 g
• heavy cream — 250 g
• lemon juice — 15 g
• flat-leaf parsley — 20 g
• salt — 7 g
• ground white pepper — 3 g

Time & effort: about 29 min · effort: involved

Nutrition (per 100 g, engine-estimated): 171.6 kcal, 8 g protein, 13.8 g fat, 2.6 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Pat the veal strips and the kidney completely dry and season them with the salt and white pepper. The kidney is in the original Zurich recipe and gives the sauce its depth and faint minerality; leaving it out is common now and makes a milder dish, but a butcher will sell you veal kidney if you ask a day ahead.
2. Heat the oil and half the butter in a wide pan until the butter foam subsides. Sear the veal in two batches over high heat for about 90 seconds a batch — just until the outside greys and takes a little colour. Lift it straight out onto a plate. The meat is cut thin precisely so it can be cooked in seconds, and anything longer makes it grainy.
3. Sear the kidney the same way, 1 minute, and add it to the plate.
4. Lower the heat to medium, add the remaining butter and cook the shallot and mushrooms for 6 minutes, until the mushrooms have given up their water and begun to colour.
5. Dust the flour over and stir for 1 minute.
6. Pour in the white wine, scrape the pan and let it reduce by half, about 2 minutes.
7. Add the veal stock and cream and simmer 8 minutes, until the sauce coats the back of a spoon.
8. Turn the heat right down, tip the veal and kidney back in with everything that has collected on the plate, and warm through for 2 minutes without letting it boil. Boiling at this point squeezes the meat and turns it tough — the sauce is finished first, the meat only returns to it.
9. Sharpen with the lemon juice, taste for salt, and scatter the parsley over. Serve with rösti, which is the fixed accompaniment in Zurich and not a suggestion.

Dishes with a similar flavor shape

• Pork Tenderloin Saltimbocca — Italian-American
• Greek Braised Lamb and Orzo One-Pot — Greek
• Chicken Francese — Italian-American
• Veal Piccata — Italian-American
• Skillet Lamb Chops with Garlic and Rosemary — American

Keep reading: what umami, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.