"Züri Gschnätzlets"

Recipe serves 4

Preparation: Heat oven to 60 degrees, warm serving dish and plates.

Meat:
Have your butcher chop 600g of veal (e.g. nut) and 100g of veal kidney into small pieces by hand. Dab the meat dry with kitchen paper. Fry the meat in portions for about 2 minutes in clarified butter, place on the previously warmed serving dish. You can prepare the kidney separately. Season the meat with ½ teaspoon of salt and freshly ground pepper. The meat can be kept warm in the oven for up to 30 minutes.

Sauce:
Finely chop 2 shallots and fry in 1 dessert spoon of butter or margarine until transparent, add 2 dl of white wine, and reduce the liquid to ? of the original quantity. Add 3 dl of pale veal stock, and again reduce the liquid to ? of the original quantity. Add 1.8 dl of cream, bring to the boil, then simmer until the sauce is smooth and creamy. Season with salt and pepper to taste.

To serve:
Mix the meat with the sauce, take it off the heat as soon as it is hot, and serve. Place the chopped kidney separately on the edge of the plate. Garnish with 1 tablespoon of finely chopped parsley.

Recipe for vegetarians/vegans

Simply replace the meat with fresh tofu, dried escalope of (soaked) tofu, and/or seitan. Instead of butter, use plant margarine; cream is also available as a purely plant-based product (e.g. soya cream, oat cream). Replace the veal stock with vegetable stock.

Zürich Tourism wishes you bon appétit!