Peel and mince onion. Rinse veal and pat dry. Slice veal, then cut into 1 cm (approximately 1/3 inch) thin strips. Heat butter in a pan and brown veal on all sides. Remove from pan and set aside. Add onion to pan and sprinkle with flour. Deglaze with wine and bring to a boil. Reduce heat and simmer with broth, Add cream and simmer for a few minutes, until slightly creamy.
Add veal back to pan and cook over low heat for 2-3 minutes.
Rinse parsley, pat dry, pluck leaves and mince.
Season veal with lemon juice, salt and pepper and serve sprinkled with parsley.