Veal French - cooking recipe

Ingredients

1 lb. veal cutlet
1 c. flour
1/2 tsp. salt
1/2 tsp. garlic salt
1/2 tsp. pepper
2 eggs
1 tsp. parsley
1/3 c. lemon juice
1/3 c. melted butter
1/3 c. cooking sherry

Preparation

Cut veal into pieces, 4 to 5-inches.
Dip medallions into flour seasoned with salt, pepper and garlic salt.
Then into beaten egg and parsley. Brown in butter until each medallion resembles a small omelette.