Zurich Schnitzels


(some variations include mushrooms or veal kidneys)

20 oz veal, thinly sliced
2 T. butter
salt and pepper to taste
1 onion, finely chopped
3/4 cup white wine
3/4 cup cream
a few drops lemon juice
1 T. chopped parsley

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 and then add the onions to the pan. Saute briefly, then add wine. Simmer until the liquid is reduced by 1/2. Add the cream and bring to a boil. Then add any juices from the meat, 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.