2/3 c. all purpose flour
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1 lb. thin veal cutlets, about 8
1/3 c. butter
1/3 c. lemon juice
1 tbsp. chopped fresh parsley

Combine first 4 ingredients. Dredge veal in flour mixture.

Melt butter in a large skillet over medium heat. Add veal, and cook about 1 minutes on each side; drain on paper towels. Add lemon juice to skillet; cook until thoroughly heated. Return veal to skillet; sprinkle with parsley and heat briefly. To serve spoon lemon mixture over veal.