Vitello Alla Francese

• 8 each veal cutlets
• 1/4 cup flour, all-purpose
• 1 each eggs
• 2 tablespoons milk
• 6 tablespoons butter
• 1 x salt and black pepper to taste
• 1 each lemon juice only
• 1 each lemon sliced into 8 pieces
• 1 tablespoon parsley leaves finely chopped

1. Pound the scaloppine lightly with a flat mallet.
2. Sprinkle with salt and pepper and dredge on both sides in flour.
3. Beat the egg well and add the milk, salt, and pepper, blend.
4. Dip the veal in egg to coat on both sides.
5. Heat the butter in a very heavy skillet and add the veal.
6. Cook about 2 minutes on one side, or until golden.
7. Turn and cook on the second side until golden.
8. Remove the veal and add the lemon juice to the skillet.
9. Pour this over the veal.
10. Garnish with lemon slices and sprinkle with parsley.

veal cutlets, flour, eggs, milk, butter, salt, lemon juice only, lemon, parsley

Taken from recipeland.com/recipe/v/vitello-alla-francese-34603 (may not work)