Zurcher Geschnetzeltes (Zurich-Style Veal Strips in Cream Sauce)

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.

Schinkenfleckerln (Ham-Noodle Casserole)

This casserole is of Austrian origin and was brought over by immigants before the turn of the last century. My mother made a simplified version of this recipe for the family (recipe#512343); but, for a special occasion, this recipe is an authentic version.

Chicken Schnitzel With Warm Potato Salad

Wolfgang Puck says about his weinerschnitzel: “This is a recipe from my childhood, an Austrian classic. It’s one of the most popular dishes at Spago where we serve it with mache, frisée, balsamic vinegar and pumpkinseed oil. But for me, it’s perfect with just a fingerling potato salad.” He modified his weinerschnitzel to chicken for the People Magazine article ‘Dinner for 4 under $10″, which was published February 22, 2010. Cook/prep time does not include rest time for potatoes. This would pair nicely with an Austrian riesling. Taken from People magazine and posted for ZWT.

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