Zürcher Geschnetzeltes, known in the local dialect as 'Züri Gschnätzlets', is a jewel of Swiss cuisine. The secret lies in quickly searing the veal strips and then briefly heating them in a rich sauce to keep the meat incredibly tender.
Traditionally, lean veal (such as from the leg) is used, and the original recipe also included veal kidneys, although these are often omitted in modern versions.
Served with Rösti (potato fritters), it forms the perfect culinary pair.
Pat the veal dry and cut it across the grain into thin strips (about 0.5 cm thick and 2-3 cm long). Season them only with white pepper.
Heat half of the clarified butter in a large pan over high heat.
Sear the meat quickly and in batches for only 1-2 minutes until lightly browned (it should remain pink and juicy inside).
Remove the seared meat from the pan, salt it, cover with foil, and keep warm (e.g., in an oven preheated to 60 °C (140 °F)).
Add the remaining butter to the same pan and sauté the finely chopped onion (or shallot) until translucent.
Add the sliced mushrooms and sauté for about 5 minutes until the water evaporates and they begin to brown.
Dust the mushrooms and onion with flour, stir briefly, and deglaze with white wine. Allow the wine to reduce almost completely (evaporate).
Pour in the veal broth and heavy cream. Bring to a boil and simmer on low heat for 3-5 minutes until the sauce thickens slightly.
Season the sauce with salt, white pepper, and grated lemon zest (this is key for authentic flavor).
Remove the pan from the heat and return the veal strips to the pan, along with any juices they released.
Only briefly reheat the meat in the sauce; do not boil, as this will toughen the meat.
Stir in half of the chopped parsley.
Serve immediately, traditionally with Rösti and sprinkled with the remaining parsley.