1 lb. veal cutlets
Salt & pepper
1/2 c. Italian flavored bread crumbs
1/2 c. Parmesan cheese
Oil
1/4 c. butter
1 (10 1/2 oz.) can beef broth
4 tbsp. lemon juice

Pound veal well. Salt and pepper to taste. Then roll in mixture of bread crumbs mixed with Parmesan cheese. Fry in oil until golden brown. Drain on paper towels.

In corning ware or saucepan, heat butter, broth and lemon juice until butter melts. Add cutlets and simmer 10 minutes. Serve with rice. Recipe may be doubled.