Zürcher Geschnetzeltes made in Basel

Zürcher Geschnetzeltes is a Swiss traditional food from Zürich. 

It first appeared in a Swiss cookbook in 1947.

Traditionally, it is served with Rösti, but this version will be accompanied by Spätzli. 

Spätzli has long traditions. The dish was born in the medieval Duchy of Swabia, which included Baden, the Alsace area (=Elsass) and most of the German-speaking Swiss areas.

For the Zürcher Geschnetzeltes you need

Veal 

Butter

Onions
Mushrooms
Parsley
Lemon
Cream
White wine
White flour

How to do it

Cut the veal and fry it in hot butter

The Zürich way is to remove the meat at
this stage, but I decided to go for the relaxed Basel way and left it in


Add the chopped onions and mushrooms

Sprinkle a tablespoon of flour on top, mix.


Add about 2 dl of white wine, let it 

boil softly, then add 2 dl cream and let it 

bubble on it's own.

Now it's time for the Spätzli

There are two ways:

1. You buy it

2. Or you make it 

If you decide to make it, you need


Milk

Knöpfliflour 


Eggs


A spätzli device

Mix milk, eggs and flour, beat hard until

smooth.



When the dough starts to make tiny

bubbles...

leave it for half an hour. 




Ready to go:

Pour dough into the cart and push it back

and forth

This one worked nicely, but my dough 

was too thick.


Instead of Spätzli I got Knöpfli (which 

is OK, and probably more Swiss)

The other device was messy, but produced the same outcome

Here the little Knöpflis go into cold water (this is not mandatory, but a simple way to save time):

drain the Knöpflis and fry in butter

Decorate with nüsslisalat and parsley

En guete!