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🥩
Main course Meat

Food Flavour DNA

Nutritional Values

🔥580kcal
💪38gProtein
🌾22gCarbs
🥑38gFat
🌿2gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Allergens

🥛 Dairy

Lucerne Veal Stew

How to order / say it
Say it Luzerner Rahmschnitzel — [loo-ZERN-er RAHM-shnitsel]
Order I'll have the Luzerner Rahmschnitzel, thanks.
Locally Ich nehme das Luzerner Rahmschnitzel, danke.
Say locally

A creamy veal stew typically served with Rösti.

Why try it?

This dish encapsulates the hearty and rich flavors of traditional Swiss cuisine, showcasing Lucerne's love for creamy, succulent meats paired with simple yet flavorful sides like Rösti.

How it tastes

The veal is tender and juicy, enveloped in a rich, savory cream sauce that is both comforting and flavorful. The sauce is smooth and has subtle hints of nutmeg and white wine, enhancing the meat's delicate taste.

Origin & History — first documented: 1847

Luzerner Rahmschnitzel has roots in traditional rural kitchens from the 19th century, where cream and local meats were commonly used to create hearty meals that could sustain farm workers.

Recipe

Ingredients

  • 🥩 400 g veal
  • 🥛 150 ml heavy cream
  • 🧄 1, chopped onions
  • 🍷 100 ml white wine
  • 🥛 50 g butter
  • 🧂 1/2 teaspoon nutmeg
  • 🧂 to taste salt and pepper

Method

  1. 1 Sauté onions in butter until soft.
  2. 2 Add veal and brown, deglaze with white wine.
  3. 3 Stir in cream, season with nutmeg, salt, and pepper.
  4. 4 Simmer until sauce thickens and veal is cooked through.

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All Europe recipes — Switzerland — Lucerne — Lucerne Veal Stew
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