Zurich Geschnetzeltes

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.

Saute briefly, then pour in the wine. Simmer until the liquid is reduced by 1/2.

Add cream; bring to a boil.

Add the meat juices; 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.