Zurich Geschnetzeltes

1. 1

   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.

2. 2

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

3. 3

   Add cream; bring to a boil.

4. 4

   Add the meat juices; season with salt, pepper and a few drops of lemon juice.

5. 5

   Reheat the meat in the sauce, but do not let it boil.

6. 6

   Serve topped with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.