Vitello Alla Zurich (Swiss Veal) Recipe

Name: Vitello Alla Zurich (Swiss Veal)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb veal cutlet, pounded thin medallion size; 14 lb diced veal kidney (optional); 12 lb fresh mushrooms, sliced; 2 -3 shallots or 1 medium onion; 2 tablespoons olive oil, divided use; 2 tablespoons butter, divided use; ¼ cup chopped parsley; 2 garlic cloves, minced; dry white wine (1/4 to 1/2 cup); salt and pepper; heavy cream, room temp. (1/4 to 1/2 cup)

Servings: persons

1 lb veal cutlet, pounded thin medallion size
14 lb diced veal kidney (optional)
12 lb fresh mushrooms, sliced
2 -3 shallots or 1 medium onion
2 tablespoons olive oil, divided use
2 tablespoons butter, divided use
¼ cup chopped parsley
2 garlic cloves, minced
dry white wine (1/4 to 1/2 cup)
salt and pepper
heavy cream, room temp. (1/4 to 1/2 cup)

1
In a saute pan on medium-high heat, add 1 Tblsp.
2
oil and 1 Tblsp.
3
butter.
4
When up to temperature without browning the butter, saute the veal for about 10 seconds on each side; set aside and keep warm.
5
Add the rest of the butter and oil to the pan and saute the shallots and kidneys if using.
6
Salt and pepper to taste.
7
Saute until the shallots are almost translucent.
8
Add the mushrooms, toss well and cook until the mushrooms are al dente.
9
Remove everything with a slotted spoon and set aside with the veal.
10
Add a good splash of wine (1/4-1/2 cup) and de-glaze the pan.
11
As it reduces, add the same amount of cream, the garlic, and parsley and further reduce.
12
To thicken, add a teaspoons of roux and blend in well for a few minutes.
13
Take a taste and texture test and adjust as required.
14
Return the veal and mushroom mixture to the pan and cook just long enough to heat through.
15
Serve with Stracciatella.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb veal cutlet, pounded thin medallion size, 14 lb diced veal kidney (optional), 12 lb fresh mushrooms, sliced, 2 -3 shallots or 1 medium onion, and more.

Yes, Vitello Alla Zurich (Swiss Veal) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vitello Alla Zurich (Swiss Veal)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions