21 ounces veal, sliced by hand 2 tablespoons butter salt black pepper 1 onion 3/4 cup white wine 3/4 cup cream 3 drops lemon juice 1 tablespoon chopped parsley
Saute the thinly sliced veal on all sides in very hot butter. Remove from the pan, sprinkle with salt and pepper and keep warm. Slightly reduce the heat, then finely chop the onion and add it to the fat from the meat. Saute briefly, then pour in the wine.
Simmer until the liquid is reduced by 1/2. Add the cream and bring to a boil. Then add the meat juices and season with salt, pepper and a few drops of lemon juice. Reheat the meat in the sauce, but do not let it boil.
Serve with topped parsley. It is traditionally accompanied by Rosti, a Swiss potato dish, but is delicious with pasta as well.