Zurcher geschnetzeltes??

[josephnl]

There is a very traditional Swiss veal dish which is usually served with rosti potatoes (like hashed browns). The veal dish is called zurcher geschnetzeltes (? spelling). I've seen a few recipes when searching Google, but none seem exactly as I remember it. Is there someone out there who has an authentic recipe for this delicious Swiss dish?

[Lisbet]

Think that perhaps this is what you want ???

http://www.cookipedia.co.uk/wiki/inde... OR.......

Wiener Schnitzel City Tavern - Chef Walter Steib
Cutlets:
4 veal cutlets, 6 to 8 ounces each
salt
freshly ground pepper
4 tablespoons butter
½ cup all-purpose flour, for dredging
2 eggs, lightly beaten
1½ cups fine, dry bread crumbs

Lemon Garnish:
4 anchovy fillets
4 thin round lemon slices
1 teaspoon small nonpareil capers
4 sprigs fresh curly-leaf parsley, for garnish

To make the cutlets, pound the veal cutlets to about an 1/8-inch thick using a mallet or heavy-bottomed pan. Season both sides with salt and white pepper.
Melt the butter in a large sauté pan over medium-high heat. Place the flour, eggs and bread crumbs in separate shallow dishes. Dredge the cutlets first with flour, then with egg and finally with bread crumbs. Place them in the pan and sauté on each side for about two minutes until golden brown.
Meanwhile, to make the lemon garnish, roll each anchovy fillet into a loose scroll. Set on top of a lemon slice and fill with capers.
To serve, place the cutlets on individual plates, drizzle with the butter from the pan, top with a lemon garnish and parsley sprig.

[josephnl]

Thanks for your reply, but this is definitely nothing like the Swiss veal recipe which I am seeking. The classic Swiss recipe from Zurich calls for very thinly sliced pieces of veal in a cream sauce with mushrooms and white wine. It does not contain lemon, capers or anchovies. The recipe you have suggested sounds great, but it is not the classic Swiss recipe which I am looking for.

[Marge]

Sounds like emince de veau...if you google emince veal there are many recipes for it.

[serious]

This sounds pretty classic wiener schnitzel and reminds me how much I like it, will make this next weekend. The only change I remember and recommend is to put the cutlets, after dredging, in the refrigerator for a while.

[honkman]

I don't know if you can read German but Marianne Kaltenbach is the Grand Dame of Swiss cooking and she has a very good (very authentic) cookbook (written in German) about Swiss cooking:

http://www.amazon.de/Schweizer-K%C3%BCchen-Unverf%C3%A4lschte-Originalrezepte-Kantonen/dp/3774266298/ref=sr_1_13?ie=UTF8&s=books&qid=1257643352&sr=8-13

This book also includes a recipe for Zuericher Geschnetzeltes which was published by one of the bigger Swiss magazines (Page 3). It is very authentic (not fancy) recipe like you would get in a good traditional Swiss restaurant

http://www.weltwoche.ch/fileadmin/doc...

[Lisbet]

Here is a website with just about the same recipe as the one in Marianne Kaltenbach's German language cookbook that "honkman" pointed out to you.

http://www.cuisinedumonde.com/zurich_...

Here in the U.S. we would call it a Veal Ragout.

[josephnl]

Thanks honkman and Lisbet...these look right on!

[lulubelle]

"Zurcher geschnetzeltes"

I can't be the only one who immediately thought "Bless you!"

[buttertart]

Good one. My first impulse was to say "yum" - this is one of my favorite dishes. I make the recipe in the Time-Life Foods of the World Quintet of Cuisines spiral-bound cookbook (one of the best books of the series, and the dish is even better with venison).