Scaloppini Di Vitello Alla Francese - cooking recipe

Ingredients

1 1/2 lb. veal, thin slices
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1/4 c. flour
1 egg
2 Tbsp. milk
6 Tbsp. butter
1 lemon, juice only
1 lemon, cut into 8 thin, seeded slices
1 Tbsp. parsley

Preparation

Pound veal with a mallet until very thin.
Sprinkle with salt and pepper.
Blend.
Dip veal in egg to coat both sides.
Note: dredging in flour first before dipping in egg mixture, gives the veal a nice puffy texture when fried.
After egg dip, coat with flour both sides.
Heat butter in a very heavy skillet (or electric frying pan).
Add veal. Cook about 2 minutes on one side, or until golden brown. Turn and cook on the second side until golden.
Remove veal.
Add lemon juice to skillet.
Pour over veal.
Garnish with lemon slice and sprinkle with parsley.