4 veal cutlets
Flour for coating
Salt and pepper
1 tbsp. oil
5 tbsp. butter
2 tbsp. lemon juice
3 tbsp. chicken stock or broth
3 tbsp. chopped parsley
Lemon slices

Cut veal into 2-4 equal pieces. Season flour with salt and pepper and use to coat the veal.

Heat oil and 3 tablespoons butter. Add veal and saute for 5 to 6 minutes on each side or until tender. Place on a warmed serving platter and keep hot.

Add lemon juice and stock to pan juices. Bring to boil for 1 minute. Add parsley and remaining butter and stir until blended. Pour over veal and garnish with lemon slices and serve.