21 oz veal, sliced by hand
2 Tbsp butter, salt, pepper
3/4 cup white wine
3/4 cup cream
A few drops of lemon juice
1 Tbsp 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.