Zürcher geschnetzeltesmy two years spent based in Zürich, working for a multi-national company. I spent equal amounts of time instructing, and travelling around Europe, and beyond, on tech support. I enjoyed this period very much, however I found life a little like the time I spent in the Air Force, always having to follow some petty rules. So it was no surprise to learn that, like seemingly everything else in Switzerland, there is a regulation for this dish in a restaurant. It must be made with veal. In some other countries it is not possible to get the same type of veal available there, and I prefer to use pork.
I have heard of chicken being used, but this then becomes a different dish.  Butchers and supermarkets in Switzerland sell the veal (or Pork) already sliced and chopped. It must be done in a particular way to achieve the desired effect. The meat must be no more than one eighth of an inch or 3mm thick, and it is then chopped into small squares of less than 1" or 20-25mm square. For home preparation, the thickness is the important dimension, to allow for quick cooking.
The size also fits with the another ingredient, sliced button mushrooms. It looks nicer if they are approximately the same size - appearance is very important! Prepare a similar quantity by volume, to about 500g or 1lb of meat. IN THIS SECTION -
zürcher geschnetzeltes(this page)
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