2/3 c. fine bread crumbs
1 tbsp. chopped parsley
Rind of 1/2 lemon, finely grated
1/2 c. blanched almonds
2 tbsp. oil
8 (1 oz.) veal ribeye slices
1/4 c. flour
4 eggs, slightly beaten
1/2 c. lemon butter

Prepare bread crumb mixture by combining bread crumbs, chopped parsley, and lemon rind. Toast almonds in oven at 350 degrees for several minutes until lightly browned; set aside. Heat skillet with oil over a medium flame. Dust veal in flour. Shake off excess. Dip into eggs, then drop into bread crumb mixture. Do not grind crumbs into veal. Remove from crumbs. Pan fry, turning periodically, to golden brown. Serve 4 slices per person; garnish with almonds and lemon butter. Serve with lemon butter recipe.