Serve this dish with roasted potatoes and a vegetable medley or with spaghetti and marinera sauce.
1 1/2 pounds veal cutlets (8 slices)
salt and pepper
1/4 cup all-purpose flour
1 large egg
1 tablespoon fresh parsley
2 tablespoons milk
6 tablespoons butter
1 medium lemon - juiced
8 lemon slices
Pound the veal cutlets to flatten them slightly. Sprinkle both sides with salt and pepper and dredge both sides with flour. Beat the egg well and add the milk, salt & pepper; whisk until combined. Dip the veal in egg to coat on both sides.
In a large skillet, melt butter over medium high heat. Add the veal and cook until golden (2 minutes per side). Transfer veal to serving platter. Add lemon juice to skillet. Pour lemon juice over veal. Garnish with lemon slices and sprinkle with parsley.