Zürcher Geschnetzeltes mit Rösti (Zurich Creamy White Wine & Mushroom Veal/Chicken with Rösti) – Authentic Switzerland Recipe
Zurich’s world-famous Guildhouse classic pairing a silky white-wine mushroom ragout with crunchy golden rösti.
- Country of Origin
- 🇨🇭 Switzerland (Central Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Thinly sliced veal or chicken tenderloin, Cremini and chanterelle mushrooms, Crispy golden potato rösti cake, Dry Swiss white wine, Shallots
Ingredients for Zürcher Geschnetzeltes mit Rösti (Zurich Creamy White Wine & Mushroom Veal/Chicken with Rösti) (4 Servings)
- 1.25 lbs (or 2.5 cups) thinly sliced veal or chicken tenderloin, prepped into bite-sized pieces
- 1.5 cups cremini and chanterelle mushrooms, washed and trimmed
- 1 cup crispy golden potato rösti cake
- 1 medium onion and 3 cloves garlic, finely minced with dry Swiss white wine
- 1.5 tbsp traditional Switzerland seasoning (shallots, heavy cream, lemon zest, flat-leaf parsley)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and dry Swiss white wine for 2–3 minutes until softened and fragrant.
- Add thinly sliced veal or chicken tenderloin and cremini and chanterelle mushrooms along with shallots, heavy cream, lemon zest, flat-leaf parsley, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with crispy golden potato rösti cake and serve straight from the skillet.