Food family · 3 dishes · 3 regions

The veal dish
family.

1Georgia

1France

1Switzerland

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Georgia

1 dish from Georgia

1

chashushuli
Meat fried and then stewed with tomatoes is the basis of this Georgian dish. It counts among Georgian cuisine’s main meat dishes but is less familiar abroad than Satsivi or Chakhokhbili.
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France

1 dish from France

1

Veal Orloff
A French veal dish of sliced braised loin, with duxelles and soubise between the slices, topped with Mornay sauce and browned in the oven. It was created by 19th-century chef Urbain Dubois, employed by Prince Orloff.
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Switzerland

1 dish from Switzerland

1

Zürcher Geschnetzeltes
A Swiss veal dish from Zürich: thin strips are quickly sautéed with butter and onion, then returned to a white-wine sauce of cream and demiglace, often with mushrooms. Typically served with Rösti.
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