Zurich-Style Sliced Veal

Preparation/cooking time: ca. 40m

For 4 people

Nutritional Information

Contains 406 Kcal


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

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  • 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.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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