Veal Francais - cooking recipe

Ingredients

1 lb. veal cutlet, cut into small pieces (approximately 3-inches)
seasoned flour (salt, pepper, garlic salt)
3 beaten eggs with parsley
butter (for frying)
1/3 c. lemon juice
1/3 c. butter
1/3 c. sherry
slice of lemon and sprig of parsley (for garnish)

Preparation

Trim veal and cut into small pieces.
Dip pieces in seasoned flour, then into beaten eggs with parsley.
In butter, brown dipped pieces in a frying pan until they resemble small omelettes.
Remove from pan and place in a roasting pan.