Veal Francaise

• 3 pieces scallopini cut veal
• egg batter (2 eggs, dash of cream, salt and pepper)
• flour
• butter
• 3 Tbsp. Marsala wine
• 1 Tbsp. lemon juice
• 1 c. chicken broth
• 2 slices lemon
• Parmesan cheese

1. In a frying pan, melt butter (enough to coat the pan). Prepare veal by dipping it in the egg batter and then dredge in flour on both sides.
2. Add lemon slices to melted butter in frying pan.
3. When the butter is nice and hot, add the veal.
4. Brown on both sides.
5. Then add the Marsala wine, chicken broth and lemon juice.
6. Cook for a few more minutes (until all juices are hot). Sprinkle a little Parmesan cheese on top.
7. Then top with lemons (already in pan).
8. Place on plate and top with remaining juice from pan.
9. Serve over spinach or with a side of pasta.

scallopini, egg batter, flour, butter, marsala wine, lemon juice, chicken broth, lemon, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=436666 (may not work)