1/4 c. fine dry bread crumbs
1 lb. veal cutlets
2 tbsp. butter
1 envelope instant beef broth
1/2 c. boiling water
3 tbsp. lemon juice
3 tbsp. chopped parsley
1/2 tsp. salt
1/8 tsp. pepper

Spread break crumbs on waxed paper, press veal into crumbs, coating both sides lightly.

Melt butter in a large non-stick skillet; brown meat on both sides over moderate heat. Dissolve instant beef broth in boiling water; add to skillet with lemon juice, parsley, salt and pepper. Cover; bring to boiling. Simmer 20 minutes or until meat is tender. Remove meat to serving platter; pour pan juices over. Makes 4 servings. Approximately 190 calories each.