1 ½ lb (675 g) veal cutlets

3 tbsp (40 g) butter

1 onion, thinly sliced

½ lb (225 g) white mushrooms, sliced

1 tbsp unbleached all-purpose flour

½ cup (125 ml) white wine

¾ cup (180 ml) 35% heavy cream

Salt and pepper

On a work surface, place 2 cutlets at a time between 2 sheets of parchment paper. With a smooth mallet or rolling pin, pound until thin. Cut each cutlet into ½-inch (1 cm) wide strips.

In a very hot, large, non-stick skillet over high heat, quickly brown one-third of the meat at a time in the butter. Season with salt and pepper. Set aside on a plate.

In the same skillet over high heat, brown the onion and mushrooms. Season with salt and pepper. Add the flour. Continue cooking for 1 minute, stirring constantly. Deglaze with the wine and let reduce by half. Add the cream and veal and let simmer until the sauce thickens. Adjust the seasoning.

Delicious served with Rösti and green vegetables.

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