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 minute 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. Yield: 4 servings.