1 lb. veal leg round or veal leg sirloin steak, cut 1/4 inch thick
3 tbsp. butter
3 tbsp. lemon juice
1 tbsp. dry sherry
2 tbsp. butter
1 tbsp. chopped fresh parsley (or 1 tsp. dried)

Cut veal into 4 pieces; pound with meat mallet to about 1/8 inch thickness. Sprinkle lightly with salt and pepper. In a large skillet cook half of the veal in a hot butter over medium-high heat about 1 minute on each side.

Remove meat; keep warm. Add a little more butter to skillet, if necessary, and repeat with remaining veal. Add lemon juice, sherry, butter and snipped parsley to skillet drippings. Heat and stir until butter is melted. Pour over veal. Serves 4.