Veal cutlets, slice thin
Flour
1 tbsp. beef broth
Juice of 1/2 lemon
1/2 stick butter
Parsley flakes

Dip moist cutlets in flour. Saute in skillet for 2 or 3 minutes. Add broth, lemon and butter. Cover; cook 5 minutes. Serve with fresh parsley sprinkled on top.