Züricher Geschnetzeltes with lettuce and yoghurt dressing

Name: Züricher Geschnetzeltes with lettuce and yoghurt dressing
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 3 Onions; 500 g Mushrooms; 4 Veal cutlet (approx. 150 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp freshly grated nutmeg; 20 g Butter; 6 TABLESPOONS Oil; 25 g Flour; 500 ml Vegetable broth; 150 g Whipped cream; 1 small lettuce; 150 g Whole milk yoghurt; 7-10 Tbsp Juice of 1 organic lemon; 1 TABLESPOON Sugar; 2 stem(s) Parsley

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg waxy potatoes
3 Onions
500 g Mushrooms
4 Veal cutlet (approx. 150 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp freshly grated nutmeg
20 g Butter
6 TABLESPOONS Oil
25 g Flour
500 ml Vegetable broth
150 g Whipped cream
1 small lettuce
150 g Whole milk yoghurt
7-10 Tbsp Juice of 1 organic lemon
1 TABLESPOON Sugar
2 stem(s) Parsley

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 15 minutes. Drain, rinse and peel. Peel onions, dice 1 onion very finely. Dice 2 onions. Clean, clean and halve the mushrooms.
2
Cut the meat into strips. Coarsely grate the potatoes. Season well with salt, pepper and nutmeg. Add very finely diced onion.
3
Heat butter and 1 tablespoon of oil in two portions in a frying pan (26 cm Ø), add half of the potato mixture to each portion and press flat to form a Rösti. Bake at low to medium heat for 4-5 minutes on each side until golden brown.
4
(Slide the Rösti onto a lid and turn carefully.) Slide out of the pan and keep warm.
5
At the same time heat 2 tablespoons of oil in a second large pan, add the mushrooms and fry vigorously while turning. Season with salt and pepper and remove.
6
Add another 2 tablespoons of oil to the pan, heat up, add the meat and fry vigorously while turning. Add the remaining onions and fry briefly. Season with salt and pepper. Dust with flour, sweat while stirring and gradually add stock and cream.
7
Bring to the boil, add the mushrooms and simmer for about 2 minutes. Season to taste with salt and pepper. Keep warm.
8
Clean and wash the salad, pluck into bite-sized pieces and drain well. Mix yoghurt, lemon juice, 1 pinch of salt and sugar. Mix salad and dressing. Wash parsley, shake dry and chop finely.
9
Pluck the hash browns. Arrange the shredded and rösti sprinkled with parsley on plates. Serve salad in small bowls.