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Loading...Zurich is famous for this comforting dish pairing thin strips of veal in a silky white wine and cream sauce with a golden, crackling potato pancake. The contrast of crisp shredded potatoes against tender meat and rich sauce makes it a beloved Swiss classic.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 795 kcalCalories
- 45 gFat
- 22 gSaturated Fat
- 55 gCarbs
- 5 gFiber
- 4 gSugar
- 48 gProtein
- 620 mgSodium
- 1450 mgPotassium
- 110 mgCalcium
- 5 mgIron
- 18 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the Crispy Potato Pancake
- 2 lbs (900 g) Yukon Gold potatoes, cooked and cooled
- 1 small yellow onion, finely grated
- 1 tsp fine sea salt
- 3 tbsp clarified butter or ghee
- Freshly ground black pepper, to taste
For the Creamy Veal and Mushroom Ragout
- 1.5 lbs (680 g) veal cutlets or leg of veal, sliced into thin 2-inch strips
- 8 oz (225 g) cremini or white button mushrooms, sliced
- 2 shallots, finely minced
- 2 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 3/4 cup dry white wine, such as Riesling or Pinot Blanc
- 1 cup veal or chicken stock
- 3/4 cup heavy cream
Directions
- Grate the cooled, peeled potatoes coarsely on a box grater, then toss with the grated onion, salt, and a few grinds of pepper. Heat 2 tablespoons of clarified butter in a 10-inch nonstick skillet over medium heat and pack the potato mixture firmly into the pan in an even layer.
- Cook the potato pancake undisturbed for 8 to 10 minutes until deeply golden underneath, then invert onto a plate, add the remaining butter, and slide the pancake back in to crisp the second side for another 6 to 8 minutes. Keep warm in a low oven while you prepare the ragout.
- Pat the veal strips dry and season lightly with salt and pepper. Heat 1 tablespoon butter in a large skillet over medium-high heat and sear the veal in a single layer for about 1 minute per side until just lightly browned. Transfer to a plate.
- Add the shallots and mushrooms to the same pan and sauté 3 to 4 minutes until the mushrooms release their liquid and turn golden brown. Sprinkle in the flour and stir for 30 seconds to cook off the raw taste.
- Pour in the white wine and scrape up any browned bits, simmering until reduced by half, about 2 minutes. Add the stock and cream and simmer gently for 3 to 4 minutes until the sauce thickens enough to lightly coat a spoon.
- Return the veal and any accumulated juices to the pan along with the lemon juice and chopped parsley, and warm through for 1 to 2 minutes without boiling. Taste and adjust seasoning.
- Cut the potato pancake into wedges, divide among warmed plates, and spoon the creamy veal and mushroom ragout over and around. Finish with an extra grind of pepper and serve immediately.
Cook’s Notes
- Cooked, fully cooled potatoes (ideally a day old) give the crispiest pancake; freshly boiled potatoes release steam and yield a softer, gummier texture.
- Veal cooks in seconds; removing it from the pan after a quick sear prevents it from becoming tough when it is briefly simmered in the cream sauce.
- If veal is hard to find, substitute thinly sliced pork tenderloin or chicken breast cutlets for a similar delicate result.
- A small splash of kirsch or brandy added with the wine gives an authentic Swiss depth of flavor without overwhelming the cream.
- Clarified butter tolerates higher heat than whole butter, giving the pancake an evenly browned, restaurant-style crust.
