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?
Think that perhaps this is what you want ???
Wiener Schnitzel City Tavern - Chef Walter Steib
4 veal cutlets, 6 to 8 ounces each
freshly ground pepper
4 tablespoons butter
½ cup all-purpose flour, for dredging
2 eggs, lightly beaten
1½ cups fine, dry bread crumbs
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.
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.
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:
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