Instructions: 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 half. Add the cream and bring to a boil. Then add the accumulated 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. It is traditionally accompanied by rosti, but it is delicious with pasta as well.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.