Zürcher Geschnetzeltes is a Swiss dish from Zürich, consisting of sliced veal cooked in a creamy white wine sauce, often with onions and mushrooms. It is typically served with rösti, a Swiss potato dish.
The recipe reflects the broader Central European culinary tradition of combining meat with cream-based sauces, common in countries like Germany and Austria. The first mention of Zürcher Geschnetzeltes is in a cookbook from 1947.