Veal Pedernales With Glazed Apples

• 2 pounds (1/2-inch thick) veal cutlets
• 1 cup all-purpose flour
• 2 teaspoons salt
• 1/2 cup butter or margarine, melted
• 1/4 cup olive oil
• 1 cup chicken broth
• 3 tablespoons lemon juice
• 2 lemons, thinly sliced
• 1/2 cup fresh parsley, chopped
• Lemon slices (optional)

1. Flatten cutlets to 1/4-inch thickness, using a meat mallet or rolling pin.
2. Combine flour and salt; dredge cutlets in flour mixture.
3. Saute cutlets in butter and olive oil 3 minutes on each side or until browned. Pour chicken broth over the cutlets; reduce heat, and simmer until liquid is reduced by half. Add lemon juice and slices. Continue cooking 5 minutes; remove from heat. Stir in chopped parsley. Transfer cutlets to a serving platter, and pour sauce over top. Garnish with lemon slices, if desired, and serve with Glazed Apples.

veal cutlets, flour, salt, butter, olive oil, chicken broth, lemon juice, lemons, fresh parsley, lemon slices

Taken from www.myrecipes.com/recipe/veal-pedernales-with-glazed-apples (may not work)