Pan Seared Pork in Wine Cream Sauce

Western Europe

Zürcher Geschnetzeltes


500g Pork or Veal, thinly sliced
1/2 an Onion, sliced
250g Mushrooms, sliced
2 Potatoes, grated
Parsley, chopped
Lemon Zest
Salt & Pepper
200ml Dry White Wine
200ml Cream
Clarified Butter
1Tbsp Flour


For the Geschnetzeltes:

Slice 500g of pork or veal into 3-5mm slices.
In a skillet over medium high heat, sear the meat slices in some clarified butter.
Once seared on both sides, remove the meat and reserve for later.
In the same skillet, sauté half a sliced onion until translucent.
Slice 250g of mushrooms and dust them with 1Tbsp of flour.
Add the mushrooms to the skillet and sauté until soft.
Deglaze the pan with 200ml of dry white wine, and reduce until a glossy sauce forms.
Add 200ml of cream, season with salt, pepper, and the zest of one lemon, and reduce until thickened.
Finish with chopped parsley.

For the Rösti:

Grate 2 potatoes into a bowl and season with salt & pepper.
Add a few tablespoons of clarified butter to a pan over medium high heat.
Once the butter is hot, add the potatoes, spreading them out into a thin pancake.
When one side is getting crispy and golden, flip it using a plate and crisp it on the other side.

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