Servings: Serves 4

500g (1lb) Veal scaloppine or escalopes, cut into thin strips 500g (1lb) Veal scaloppine or escalopes, cut into thin strips
Plain all purpose flour, seasoned Plain all purpose flour, seasoned
60g (2¼ oz) butter 60g (2¼ oz) butter
1 onion, sliced 1 onion, sliced
125ml (½ cup) dry white wine 125ml (½ cup) dry white wine
60ml (¼ cup) beef stock or chicken stock 60ml (¼ cup) beef stock or chicken stock
170ml (⅔ cup) pouring whipping cream 170ml (⅔ cup) pouring whipping cream
600g (1lb) tagliatelle 600g (1lb) tagliatelle
1 tlbsp freshly grated Parmesan cheese, plus extra, to serve (optional) 1 tlbsp freshly grated Parmesan cheese, plus extra, to serve (optional)
2 tlbsp flat-leaf parsley to garnish 2 tlbsp flat-leaf parsley to garnish

1. Coat the veal strips with the seasoned flour. Melt the butter in a frying pan. Add the veal strips and fry quickly until browned. Remove with a slotted spoon and set aside.
2. Add the onion slices to the pan and stir until soft and golden. Pour in the wine and cook rapidly to reduce the liquid. Add the stock and cream and season to taste. Reduce the sauce again, and add the veal towards the end.
3. Meanwhile, cook the tagliatelle in a large saucepan of rapidly boiling salted water until al dente. Drain and transfer to a warm serving dish.
4. Stir the parmesan through the sauce. Pour the sauce over the pasta. Serve with extra parmesan, if desired, and garnish with flat-leaf parsley.