Sliced Veal

1. prepare the pan as for the rösti. Season the meat, cut diagonally to the grain into thin slices no larger than a thumb, with salt, season with pepper, dust with a very thin layer of flour and fry in batches in the clarified butter until it has taken on color.

Remove and keep warm.

Deglaze the roast stock with white wine, simmer a little and add the whipped cream. Season with the juice of one lemon, salt and freshly ground white pepper.

Add the meat, heat again briefly and sprinkle with a little finely chopped parsley.

Add diced onion, a bit of paprika, even a tiny bit of curry.

Tip: Instead of clarified butter, you can also use butter in most cases.

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