One of the most popular recipes in Switzerland. Variations either include veal kidneys or mushrooms (champignons). Traditionally served with Rösti (see recipe below), but can also be served with Pasta or Spätzle).
Sauté the thinly sliced veal on all sides in very hot butter.
Remove from the pan, sprinkle with slat and pepper and keep warm.
Slightly reduce the hear, then finely chop the onions and add them to the fat from the meat. Sauté briefly then pour in the wine. Simmer until the liquid is reduced by ½.
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.
PS: LaLonde Meat Market carries veal. Sometimes Meijer too.
