Fürstliches Kalbsgeschnetzeltes (Vaduz Creamy White Wine & Mushroom Veal/Chicken Strips) – Authentic Liechtenstein Recipe
Silky Alpine skillet ragout of tender meat strips and mushrooms in a fragrant white-wine cream sauce.
- Country of Origin
- 🇱🇮 Liechtenstein (Central Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Thinly sliced chicken or veal tenderloin, Cremini mushrooms, Crispy potato rösti, Dry white wine, Shallots
Ingredients for Fürstliches Kalbsgeschnetzeltes (Vaduz Creamy White Wine & Mushroom Veal/Chicken Strips) (4 Servings)
- 1.25 lbs (or 2.5 cups) thinly sliced chicken or veal tenderloin, prepped into bite-sized pieces
- 1.5 cups cremini mushrooms, washed and trimmed
- 1 cup crispy potato rösti
- 1 medium onion and 3 cloves garlic, finely minced with dry white wine
- 1.5 tbsp traditional Liechtenstein seasoning (shallots, cream, lemon zest, 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 white wine for 2–3 minutes until softened and fragrant.
- Add thinly sliced chicken or veal tenderloin and cremini mushrooms along with shallots, cream, lemon zest, 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 potato rösti and serve straight from the skillet.