21 oz. veal, sliced by hand
2 tablespoons butter, salt, pepper
3/4 cup white wine
3/4 cup cream
a few drops of lemon juice
1 tablespoon chopped parsley
Preparation: 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 to the fat from the meat. Sauté 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 topped with parsley.