8 slices veal, pounded
Salt and pepper to taste
Flour to dredge
2 tbsp. Parmesan cheese
3 eggs
1 tbsp. parsley, chopped
Vegetable oil
2 tbsp. heavy cream
3/4 c. chicken stock
1/2 c. sherry
2 tbsp. lemon juice
1 tbsp. chopped parsley
6 tbsp. cold butter

Mix flour, salt and pepper in bowl. Dredge veal. Mix eggs, Parmesan and parsley. Dredge veal again. Heat 1 inch of oil in fry pan. Cook veal until golden brown, set aside.

In clean, dry fry pan, cook cream, chicken stock, sherry and lemon until reduced by 1/2. Work in butter 1 tablespoon at a time. Add veal until heated.