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Zurich Geschnetzeltes

600 g (21 oz) veal, thinly sliced
2 T. butter
salt and pepper to taste
1 onion, finely chopped
2 dl (3/4 cup) white wine
2 dl (3/4 cup) cream
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.

Also called Reminc de Veau Zurichoises in the French speaking
regions. Some variations include mushrooms or veal kidneys.

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