Zurich-Style Creamy Veal Strips with White Wine Sauce

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A beloved Zurich specialty of thin veal strips simmered in a silky white wine and double-cream pan sauce, traditionally paired with crisp potato rösti. Quick enough for a weeknight yet elegant enough for company.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 31 gFat
• 17 gSaturated Fat
• 8 gCarbs
• 0.5 gFiber
• 3 gSugar
• 36 gProtein
• 520 mgSodium
• 640 mgPotassium
• 85 mgCalcium
• 2 mgIron
• 4 mgVitamin C
• 540 mcgVitamin A

Ingredients

For the Veal

• 1.5 lb (700 g) veal tenderloin or leg scallops, trimmed and sliced into 1/4-inch (5 mm) strips
• 2 tbsp all-purpose flour
• 1 tsp fine sea salt
• 1/2 tsp freshly ground white pepper
• 2 tbsp unsalted butter
• 1 tbsp neutral oil such as grapeseed

For the Cream Sauce

• 1 tbsp unsalted butter
• 1 large shallot, finely minced (about 1/3 cup)
• 6 oz (170 g) cremini or button mushrooms, thinly sliced
• 1 cup (240 ml) dry white wine such as Pinot Gris or Chasselas
• 3/4 cup (180 ml) low-sodium chicken stock
• 1 cup (240 ml) heavy double cream
• 1 tbsp fresh lemon juice
• 2 tbsp chopped flat-leaf parsley
• A pinch of grated nutmeg (optional)

Directions

1. Pat the veal strips thoroughly dry with paper towels, then toss with the flour, salt, and white pepper until evenly coated; shaking off any excess dredge helps keep the sauce smooth.
2. Heat 1 tablespoon butter with the oil in a large heavy skillet over medium-high until the butter foams and just begins to turn golden; sear the veal in a single layer for about 45 seconds per side, working in batches to avoid crowding. Transfer each batch to a warm plate.
3. Lower the heat to medium, melt the remaining 1 tablespoon butter in the same skillet, and sauté the shallots for 2 minutes until translucent. Add the mushrooms and cook for 3-4 minutes until they release their liquid and turn lightly golden.
4. Pour in the white wine and scrape up all the browned bits on the pan bottom with a wooden spoon; simmer until the liquid reduces by roughly half, about 3 minutes. Add the chicken stock and reduce again by a third, around 2 minutes more.
5. Stir in the heavy cream, lemon juice, and nutmeg if using, and simmer gently for 2-3 minutes until the sauce lightly coats the back of a spoon. Return the veal and any accumulated juices to the pan and warm through for about 1 minute—do not boil or the veal will toughen.
6. Taste and adjust seasoning, then finish with the chopped parsley. Serve immediately in shallow bowls alongside classic Swiss potato rösti or buttered egg noodles.
7. For safe handling, ensure veal reaches an internal temperature of 145°F (63°C) when checked with an instant-read thermometer.
8. Reserve a small ladle of warm sauce to spoon over each portion for an attractive glossy presentation.

Cook’s Notes

• For the most tender result, slice veal against the grain while it is still slightly cold and bring to room temperature just before searing.
• Use a Swiss Chasselas or any crisp dry white wine you enjoy drinking—avoid anything too sweet or heavily oaked.
• The sauce should be thick enough to lightly coat the veal; if it loosens too much, simmer a minute longer, or if too thick, loosen with a splash of stock.
• Save time by prepping all sauce ingredients in advance, as the final cooking goes very quickly once you start.
• Traditional accompaniments are crisp rösti, buttered spätzle, or simple boiled new potatoes tossed with chives.

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