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VEAL PARMESAN - N.Y.'S FOUR SEASONS
REST.
 
16 thin slices veal
Flour
3 eggs, well beaten
1 1/4 c. fresh bread crumbs
1 1/4 c. freshly grated Parmesan
Grated rind of 5 lemons
Olive oil or butter

Dip thin slices of veal in flour, then in beaten egg, and finally in a mixture of bread crumbs, cheese, and lemon rind. Saute veal slices on both sides of oil or butter until golden brown. Serves 8.
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