Veal: Zurich-Style Sliced Veal

Zurich-Style Sliced Veal


  • salt and pepper to taste
  • a little pepper
  • clarified butter to fry
  • 1 dl white wine
  • 1 dl meat bouillon
  • 0.5 tsp. salt
  • 1 tbsp. white flour
  • 1 tbsp. butter
  • 1 tbsp. Maizena cornflour
  • 0.5 onion, finely chopped
  • 2 tbsp. parsley, finely chopped
  • 2 dl full cream
  • 400 g veal cutlets (e.g. flank, buttock), cut into thin strips
  • 200 g veal kidneys, in feinen Streifen
  • 200 g mushrooms, cut into slices
Order the ingredients from COOP@home


Heat the clarified butter in a frying pan, dust the meat and kidneys in batches with a little flour, fry each batch for approx. 2 mins., remove from the pan, season and keep warm. Reduce the heat, wipe the cooking fat from the pan.

In the same pan, heat the butter, sauté the mushrooms and onion, pour in the wine and reduce to half the amount. Thoroughly mix the cream, stock and cornflour, pour in and bring to the boil, stirring; simmer for approx. 3 mins. Return the meat and kidneys to the pan, heat gently, season. Scatter the parsley on top.


  • Veal
  • 40 mins Preparation/cooking time: ca. 40m
  • Servings For 4 people
  • Nutrition 406 Kcal