3 eggs
2 tbsp. Parmesan
2 shakes pepper
1 tbsp. parsley
1/3 c. milk
4 veal cutlets, pounded
1 c. seasoned bread crumbs
3/4 c. oil
Flour

BUTTER-LEMON SAUCE:

1/4 lb. butter
2 tbsp. olive oil
3/4 fresh lemon
1 tbsp. parsley
1 c. chicken broth
1/2 c. dry sherry
1 tbsp. cornstarch blended with 3 tbsp. water for thickening

Mix and blend egg mixture and set aside. Sprinkle veal with flour. Dip in egg mix. Then crumbs. In 10 inch skillet add 3/4 cup olive oil and heat until hot - not smoking. Place cutlets in hot oil and cook until lightly brown on both sides. Drain and set aside. Over medium high heat mix together butter, lemon juice, parsley and broth. Simmer lightly 5 minutes. Place browned cutlets in lemon sauce until well heated, about 3 minutes. Turn once, add sherry and cook 2 minutes longer. Thicken sauce slightly with cornstarch and water mixture. Serves 2.