Recipe: Geschnetzeltes Zürcher Art mit Rösti

Today’s recipe is brought to you by James, one of Dinners With Dan‘s featured contributors!  

Welcome to part 2 of Dinners With Dan‘s first “international” week.  Yesterday, Alex gave us her Poulet de Terre recipe, and today, James is sharing a traditional Swiss dish with us.

My mouth watered and my stomach growled as soon as I saw this, and I know yours will too.  Enjoy!

Zürcher Art

This is a traditional Swiss farmer dish, very hearty and the perfect meal after a hard day’s work. Every Swiss household has its own recipe, from the amount of sauce to the type of meat. For instance, traditionally one should use veal in this recipe, but I have opted to use chicken instead as it suits my tastes better.

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Recipe: Mushroom and Parmesan Chicken

Mushroom and Parmesan Chicken

The initial recipe I made and shared for Dinners With Dan was a chicken dish close to my heart as it was the first recipe I made when I had a kitchen of my own, and it was a recipe I got from my late Aunt.  The recipe was also a nice, easy, and simple dish which was perfect to start with on this blog.  Tonight I’m going to expand on the foundation I laid in that recipe by adding an additional step to the process, and hopefully take you to the next level of baking chicken with my Mushroom and Parmesan Chicken.

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