4 (6 oz.) veal cutlets
Flour
3 tbsp. grated Parmesan cheese
1 egg, beaten
1 tsp. minced parsley
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. grated nutmeg
1/2 c. milk
6 tbsp. butter
Juice of 1 lemon
Parsley for garnish

Wipe meat with a damp cloth; pound very thin; dip lightly in flour.

Mix cheese, 2 tablespoons flour, egg, parsley, salt, pepper, nutmeg and milk. Beat smooth. Dip floured cutlets in this batter.

Melt butter in frying pan and cook cutlets, over low heat and golden on both sides and tender. Remove to a warmed serving platter. Stir lemon juice in drippings and pour over cutlets. Garnish with parsley. Serves 4.