4 eggs
2 tbsp. grated Parmesan cheese
2 tbsp. chopped parsley
Oil for sauteing
16 (1 oz.) portions of veal, sliced thin and pounded thin
1 c. dry sherry
1 c. chicken stock
3 tbsp. butter
Juice from 1/2 lemon
Parsley for garnish
Flour seasoned with salt and pepper
Small amount of cornstarch dissolved in cool water

Combine eggs, grated Parmesan and chopped parsley to make the egg batter. Heat skillet with 1/4 inch of oil. Dredge veal in flour and dip in egg batter. Saute until lightly brown on both sides. Drain oil. Add sherry to pan being careful of the flame. Let alcohol burn out.

Add chicken stock, lemon juice and cornstarch; cook until thickened. Melt butter in sauce. Place veal in sauce to heat up only. Then place veal on plate, alternating with lemon slices. Pour sauce over all. Garnish with parsley sprigs.