1 1/2 lbs. veal cutlets
1/2 c. flour
1 1/2 tsp. freshly ground pepper
Salt to taste
2 eggs, beaten
3/4 c. fine dry bread crumbs
1/4 lb. or 1 stick butter
3 tbsp. lemon juice
3 tbsp. chopped parsley

Cut veal into 6 pieces, and pound thin. Dip each piece into a mixture of flour, salt and pepper, then in the beaten eggs and finally in the bread crumbs.

Melt half the butter in a large skillet, and saute the veal in a single layer over medium heat about 5 minutes until tender and well browned on both sides. Transfer to a hot serving platter.

Add remaining butter to the skillet, and allow to brown. Mix in the lemon juice and parsley. Pour over the veal and serve with noodles.