• 1 lb veal, thinly sliced
  • 2 tbsp butter
  • 1 lb button mushrooms, thinly sliced
  • 3 small zucchini, halved lengthwise and sliced
  • 1 small brown onion, finely chopped
  • ½ cup white wine
  • 1 cup double cream
  • ½ cup beef stock
  • 1 tbsp corn flour
  • ground black pepper, to taste
  • sea salt, to taste
  • flat-leaf parsley, finely chopped, to taste


  • 4 small potatoes, peeled and boiled
  • 1/3 cup olive oil
  • ground black pepper, to taste
  • sea salt, to taste


Preheat the oven to 400F.

Arrange the potatoes on a large baking tray.

Use a potato masher to gently smash each potato. Try not to flatten them entirely as you want some lumpy and uneven bits which will become crunchy upon roasting.

Drizzle olive oil over the potatoes.

Generously sprinkle over some sea salt and freshly cracked pepper.

Bake for about 30-40 minutes, or until they are a golden brown.

In the meantime…

Heat 1 tablespoon of butter in a large frying pan and cook the veal in batches for about 3 minutes, until just cooked.

Remove the meat and set aside in a bowl.

Add the remaining butter to the pan and cook the mushrooms, zucchini, and onion until they have softened.

Add the white wine and let it boil with the vegetables for three minutes.

In a small bowl, mix the double cream, stock, and corn flour.

Return the veal to the pan.

Add this liquid to the pan and let everything simmer gently for an additional 3 minutes.

Taste for seasoning.

Sprinkle the Zurich-Style Veal and potatoes with parsley before serving.

Buon Appetito!