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Lean Zürcher Geschnetzeltes with Cauliflower Purée & Green Beans
Recipe

Lean Zürcher Geschnetzeltes with Cauliflower Purée & Green Beans

Main • Switzerland

Tender strips of lean veal or chicken in a creamy mushroom-wine sauce, served with smooth cauliflower purée and crisp green beans.

Why smarter

Uses lean meat, a yoghurt-thickened sauce instead of cream, and cauliflower purée to keep the meal satisfying while staying lighter and balanced.

Chef tip

Let the pan get properly hot before searing the meat in batches—this keeps it tender and prevents the sauce from turning watery.

Soft line

All the Zürcher flavour, just a bit lighter.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Lean veal strips (or chicken breast), thinly sliced 500.000 g lean veal strips or chicken breast strips
2 Champignon mushrooms, sliced 300.000 g mushrooms
3 Onion, finely chopped 1.000 medium onion
4 Canola oil (rapeseed oil) 2.000 tsp canola oil divided
5 Dry white wine 120.000 ml white wine or alcohol-free white wine
6 Low-sodium beef or chicken stock 250.000 ml stock
7 Plain skyr or thick low-fat Greek yoghurt 150.000 g skyr stir in off the heat to prevent splitting
8 Cornstarch 2.000 tsp cornstarch mix with a little cold stock/water
9 Dijon mustard 1.000 tsp Dijon mustard optional but adds depth
10 Fresh lemon juice 1.000 tsp lemon juice to brighten the sauce
11 Fresh parsley, chopped 2.000 tbsp parsley
12 Salt salt to taste
13 Black pepper black pepper to taste
14 Cauliflower florets (fresh or frozen) 800.000 g cauliflower
15 Potatoes, peeled and diced 300.000 g potatoes adds a familiar mash texture
16 Low-fat milk 120.000 ml milk add gradually
17 Grated nutmeg 0.250 tsp nutmeg
18 Green beans, trimmed 500.000 g green beans fresh or frozen

Method

  1. Bring a large pot of lightly salted water to a boil. Add potatoes and cauliflower and cook until very tender, 12–15 minutes.
  2. In a second pot, cook the green beans in boiling salted water until crisp-tender (fresh 6–8 minutes, frozen 4–6 minutes). Drain and keep warm.
  3. While vegetables cook, pat the meat dry and season with a little salt and pepper. Heat 1 tsp canola oil in a large skillet over medium-high heat.
  4. Sear the meat quickly in 2 batches (about 60–90 seconds per batch), just until browned. Transfer to a plate.
  5. Add remaining 1 tsp oil to the pan. Sauté onion 2 minutes, then add mushrooms and cook until they release their liquid and begin to brown, 5–7 minutes.
  6. Pour in white wine and simmer 1–2 minutes. Add stock and Dijon mustard (if using). Stir in the cornstarch slurry and simmer until lightly thickened, 2–3 minutes.
  7. Reduce heat to low. Return meat (and any juices) to the pan just to warm through, 1–2 minutes. Take off the heat, then stir in skyr/yoghurt, lemon juice, and parsley. Adjust salt and pepper.
  8. Drain cauliflower and potatoes well, then mash or blend until smooth. Stir in milk gradually until creamy, season with salt, pepper, and nutmeg.
  9. Serve the Zürcher-style sliced meat over the cauliflower purée with green beans on the side.