Zurich Geschnetzeltes (a traditional swiss dish)
21 oz. veal, thinly sliced by hand
2 T. butter, salt, pepper
3/4 c. white wine
3/4 c. cream
Few drops of lemon juice
1 T. chopped parsley
Saute veal on all sides in very hot butter. Remove from pan, sprinkle with salt and pepper and keep warm. Slightly reduce the heat, then finely chop onion and add to the fat from the meat. Saute briefly, then pour in wine. Simmer until the liquid is reduced by 1/2. Add cream and bring to a boil. Then add meat juices and season with salt, pepper and a few drops of lemon juice. Reheat meat in the sauce, but do not let it boil. Serve topped with parsley.