Tested till perfect Zurich-Style Veal Schnitzel

Zurich-Style Veal Schnitzel

In Zurich — and at Le Caveau — schnitzel is strips of veal, browned then tossed with mushrooms in a creamy sauce, which makes a fine combination with the Roesti, or potato pancake.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2003

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1/4 cup 1/4cupbutter
  • 1 1oniononions, finely chopped
  • 5 cups 5cupsthinly sliced mushrooms
  • 1-1/4 lb 1-1/4lbveal scallopveal scallops
  • 2 tbsp 2tbspall-purpose flour
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/2 cup 1/2cupwhite wine
  • 1/2 cup 1/2cupchicken stock
  • 1 cup 1cupwhipping cream
  • 1 tbsp 1tbspminced fresh parsley
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In large nonstick skillet, melt half of the butter over medium-high heat; cook onion and mushrooms until tender and no liquid remains, about 8 minutes. Set aside on large plate.

Meanwhile, cut veal, across the grain, into pencil-thin strips. In large bag, toss half of the strips with half each of the flour, salt and pepper; repeat with remaining veal.

In skillet, melt 1 tbsp (15 mL) of the remaining butter over medium-high heat until bubbling subsides. Sear half of the veal until golden, about 4 minutes. Repeat with remaining veal. Add to plate.

Increase heat to high. Pour in wine and stock; bring to boil, scraping up any brown bits from bottom of pan. Boil until reduced by half, about 4 minutes. Stir in cream; bring to boil. Boil hard until thickened enough to coat spoon, about 4 minutes.

Reduce heat to medium. Stir in mushroom mixture and veal and any accumulated juices; heat through, tossing often, about 3 minutes. Sprinkle with parsley.

Nutritional Information Per serving: about

cal 337 pro 23g total fat 24g sat. fat 14g
carb 7g fibre 1g chol 149mg sodium 412mg

% RDI:

calcium 4 iron 13 vit A 20 vit C 5
folate 12
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