This is a mouthwatering Swiss specialty dish originating in the town of Zurich, Switzerland. Typically served with Rosti (Swiss hashbrowns), but equally good with mashed potatoes, spaetzle, or dumplings. There are many versions of Geschnetzeltes that can be found throughout the region in restaurants and in home kitchens, alike. I particularly like this version with lemon and parsley.
A delicious sauce made with cream, Austrian Riesling (which is usually dry), and egg yolks turn plain old chicken into a dish that is truly elegant! Serve with fine egg noodles and a green salad.
Looking for something with just a little more punch or “specialness”. Came across this, made it, & declared success! Note – I used pork loin, sliced 1/2 inch thick, & then pounded, as with any escalope.
A variant on a recipe I found in a magazine. I was a little disappointed in the original version because the time spent versus the end result wasn’t worth it. I think this was nicer and much, much quicker – so try and see if you agree ;-).
This is one of my partner’s favourite dishes & one of my specialties. It has lots of calories, but it’s so delicious — they are worth it! Great served with chips & a green salad.
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