4-6 oz. veal cutlets, thin
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 3/4 of a lemon
Parsley for garnish

Wipe meat with 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 batter. Cook over low heat in 4 tablespoons melted butter until golden and tender.

Remove cutlets to warmed serving platter and keep warm. Heat remaining butter until darkened; add lemon juice. Stir and pour over cutlets. Garnish with parsley.

Serves 4.