1 - 1 1/2 lbs. veal, pounded thin
2 eggs
1/4 oz. milk
1 tbsp. chopped parsley
1 tbsp. Parmesan cheese (opt.)
Oil for frying
Salt & pepper to taste
4 oz. flour, seasoned
4 oz. butter
1 tsp. lemon juice, or to taste
1 lemon, sliced thinly

Cut veal into 2 ounce medallions and flatten with a meat tenderizer. Set aside until ready to use.

In a mixing bowl, beat the eggs, milk, parsley and cheese. Season with salt and pepper.

In another dish place flour and season lightly.

Pass veal through flour and dip into egg batter. Leave each piece in the egg until all the veal is in the batter and let veal soak up the eggs.

In a saute pan place a sufficient amount of oil to cover the bottom of the pan. When oil is hot, start to saute veal until golden brown on each side. As each piece of veal is cooked, place in a dish. Dispose of oil in pan and wipe clean.

Return pan to fire and put 4 ounces of solid butter cut up so as to cover the bottom of the pan. Sprinkle with lemon juice. Return veal to the pan, overlapping each piece. Simmer several minutes. NOTE: Veal Francaise should not be cooked too long, or it will get tough.

When cooked, place in a serving dish overlapping one another alternately with a slice of lemon. Pour remaining butter over the veal and serve at once.

Some Chefs use white wine in preparing this dish. Please feel free to do so if you wish. Veal Francaise may be served with noodles Alfredo or your favorite accompaniment.