4 med. sized veal cutlets
3 tbsp. grated Parmesan cheese
Flour
1 egg, beaten
1 tsp. chopped parsley
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. milk
Bread crumbs
1/2 c. butter
2 tbsp. lemon juice

Pound the cutlets very thin; dredge with flour. Combine cheese, 2 tablespoons flour, egg, 1 teaspoon chopped parsley, salt, pepper and milk. Blend thoroughly. Dip each floured cutlet into this mixture and then into fine bread crumbs. Cook in butter over low heat until tender and golden brown. Remove to serving dish. Add lemon juice to pan juices and pour over cutlets.