500 g veal
50 g onion
1 tbsp flour
200 ml white wine
200 ml cream
2 tbsp parsley, finely chopped
zest of 1/4 lemon
1 kg potatoes
Cut veal into thin strips or slices. Heat the butter in the pan and fry the meat very quickly over high heat. Before the meat gives off juice, place in a bowl and keep warm.
Finely chop onion and fry briefly in butter in the same pan, sprinkle with flour and deglaze with white wine. Reduce to half and add cream. Season with grated lemon zest, chopped parsley, salt and pepper. Put meat back in the pan, heat it, but do not cook more.
For Rösti cook potatoes with the shell the day before. Peel the next day and grate on a Rösti grater, salt. Heat butter in a suitable pan, add potatoes, shape into a flat cake and cover hermetically with a plate. Roast for approximately 20 to 30 minutes at low heat, then turn with the help of the plate and serve immediately.
Some say that original Züri Gschnätzlets have to be prepared with veal and veal kidneys. Nowadays, Geschnetzeltes with mushrooms is also very common.