Thinly sliced and sautéed veal, topped with a delicious gravy made with onions, white wine, and cream is a traditional dish and goes particularly well with another Swiss specialty, the Rösti. It was invented by the Zurich guilds, centuries ago.
1. Heat oven to 60 ºCelsius, warm the platter and plates. Heat the butter in a frying pan and slowly add veal and kidneys, dust with flour; fry for approx. 3 minutes; remove from heat and season with salt and pepper and keep the dish warm. Reduce the heat and dab pan to remove.
2. Warm a little clarified butter in the same pan, heat onions. Mix mushrooms with lemon juice and add to the onions, braise for approx. 2 minutes.
3. Add wine, cook on medium heat. Stir the cream, bouillon and cornstarch well and bring to a boil. Reduce heat, cook for approx. 3 minutes until the sauce is slightly thickened, season to taste. Add the meat, kidneys and half of the parsley; heat but do not boil. Arrange the Züri Geschnetzeltes (meaning ‘Zurich veal, cut into strips’) on the platter and garnish with the rest of the parsley.