Swiss Veal Pie. Recipe

Swiss Veal Pie Recipe:

History of Swiss Veal Pie:
Swiss Veal Pie, also known as "Zürcher Geschnetzeltes," is a traditional Swiss dish originating from the Zurich region. It is a hearty and flavorful dish that has been enjoyed by many generations in Switzerland. The dish gained popularity in the 1940s when it started appearing on restaurant menus and quickly became a favorite among locals and tourists alike.

Fun Facts about Swiss Veal Pie:
1. The name "Zürcher Geschnetzeltes" translates to "Zurich-style sliced meat." The name refers to the thin-sliced veal used in the dish.
2. Swiss Veal Pie is often served with Rösti, a Swiss potato dish, which complements the flavors and adds a delightful texture to the meal.
3. The traditional recipe calls for veal, but it can also be made with chicken or pork, depending on personal preferences and availability.

Ingredients:
- 1 lb (450g) veal, thinly sliced
- 1 onion, sliced
- 2 green peppers, sliced
- 2 cloves of garlic, minced
- Salt and pepper, to taste
- 1/2 lemon, grated zest only
- 1/2 teaspoon paprika
- Pinch of nutmeg
- Chopped parsley, for garnish
- Chopped tarragon and chervil, to taste
- 2 beaten eggs
- All-purpose flour, for dredging
- 2 tablespoons butter
- 1 cup (240ml) white wine
- 1 cup (240ml) heavy cream
- 2 tablespoons mustard
- 1 tablespoon vegetable oil

Instructions:

1. In a large pot, bring water to a boil and add the veal slices. Boil for a few minutes until the meat is tender. Drain and set aside.
2. In a separate pan, heat the vegetable oil and butter over medium heat. Add the sliced onion, green peppers, and minced garlic. Sauté until the vegetables are soft and slightly caramelized.
3. Season the veal slices with salt, pepper, paprika, and nutmeg. Dredge the veal in flour, shaking off any excess.
4. Push the sautéed vegetables to one side of the pan and add the veal slices to the other side. Cook the meat until it is browned on both sides.
5. Once the veal is cooked, pour in the white wine and deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce slightly.
6. Stir in the heavy cream and mustard, and simmer for a few minutes until the sauce thickens.
7. Add the grated lemon zest, chopped parsley, tarragon, and chervil to the pan. Stir to combine all the flavors.
8. Serve the Swiss Veal Pie hot, garnished with additional chopped parsley. It pairs well with Rösti or buttered noodles.

Similar Recipe Dishes:
1. Wiener Schnitzel: A classic Austrian dish made with breaded and fried veal cutlets.
2. Jägerschnitzel: A German dish featuring breaded pork cutlets topped with mushroom sauce.
3. Veal Marsala: An Italian dish where veal is sautéed and served with a rich Marsala wine sauce.
4. Veal Piccata: Another Italian dish consisting of tender veal in a lemon and caper sauce.
5. Veal Scallopini: A popular Italian preparation of thinly sliced veal sautéed and served with white wine and butter sauce.

Enjoy your delicious Swiss Veal Pie, and explore the flavors of other similar dishes from different cultures!

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