4-6 thin veal cutlets
1 egg, beaten
1 can chicken broth
Parsley flakes
1 lemon, thinly sliced
Lemon juice
1/2 stick butter
Flour
Cooking oil
Italian bread crumbs

Dust veal in flour, then in beaten egg and cover with bread crumbs. Brown in hot oil. Set aside. Cook broth, lemon, butter until lemon is tender. Add flour to thicken, stirring constantly until bubbly. Add parsley flakes and stir in. Place veal in baking dish. Pour sauce over and heat through. Garnish with parsley. Add lemon juice to suit your taste.

Note: Boneless chicken breasts or fish fillets may be used instead of veal.