Swiss Zürcher Geschnetzeltes mit Rösti – Creamy Veal with Potato Rösti

A classic from Zürich, this dish features thin slices of veal in a white wine cream sauce, paired with crisp, golden potato rösti.

Ingredients (Serves 2):

* 300g veal, thinly sliced
* 150ml cream
* 100ml dry white wine
* 1 onion, finely chopped
* 1 tsp flour
* Butter, salt, pepper
* For Rösti: 2 large potatoes, grated, seasoned, and pan-fried

Instructions:

1. Sear veal quickly in butter. Remove.
2. Sauté onion, add flour, deglaze with wine. Reduce, then stir in cream.
3. Return veal to pan, cook until just heated through. Season.
4. Serve with crispy rösti on the side.

Swiss Tip:
Use day-old boiled potatoes for rösti to improve crispiness.