3/4 to 1 lb. veal escallops cut from the top of the leg and flattened
2 tbsp. butter
1/2 c. flour for dredging
1 tbsp. lemon juice
1 tbsp. brandy
1 tbsp. chopped parsley

Dry the veal on paper towels. In a large (10 inch) skillet, heat the butter until it is very hot but not brown. Dip the veal into flour and pat off excess flour between your hands. Put the veal into the skillet and brown for 3 minutes on each side. Remove the veal and place in an ovenproof dish in the oven. Add lemon juice and brandy to butter in skillet. Simmer for 2 minutes and pour the sauce over the veal. Garnish with parsley and lemon slices.