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| 1 1/2 x ca. 450 g | Veal cutlets (boneless) |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | pepper ground |
| 1 1/2 Tasse | all-purpose flour |
| 2 gross | egg beaten |
| 1/2 Tasse | butter unsalted, melted |
| 1 Tasse | heavy cream |
| 1/2 Tasse | chicken broth |
| 1/4 Tasse | Dry white wine/Chablis-pref. |
| 1/4 Tasse | butter |
| 2 Esslöffel | lemon juice fresh |
| 1 Esslöffel | parsley fresh, minced |
| 1 | Lemon, slice thin |
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Place veal cutlets between 2 sheets of wax paper; flatten to 1/4" thickness, using a meat mallet or rolling pin (or have butcher cut veal for scallopine). Sprinkle with salt and pepper, dredge in flour. Dip veal in beaten egg, dredge again in flour.
Saute veal in 1/2 cup melted butter in a large skillet over medium-high heat for 2-3 minutes on each side. Remove veal, reserving drippings in skillet; set aside and keep warm.
To the skillet add chicken broth, wine, 1/4 cup melted butter, lemon juice (heavy cream if desired =optional=); stir well. Bring just to a boil over medium heat, stirring frequently. Return the reserved veal to the skillet; reduce heat, and simmer, uncovered, 5 minutes.
Remove veal mixture to a serving platter placing lemon slices either on or around the veal. Sprinke with minced parsley.
Serve immediately.
List, Digest #159
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