Veal Francaise - cooking recipe

Ingredients

1 1/2 lbs veal cutlets
1/2 teaspoon salt
1/4 teaspoon pepper
1 - 1 1/2 cup all-purpose flour
1 -2 large egg, beaten
1/2 cup butter, melted
1 cup whipping cream
1/2 cup chicken broth
1/4 cup chablis or 1/4 cup other dry white wine
1/4 cup butter, melted
2 tablespoons lemon juice
1 tablespoon parsley, chopped
Garnish
lemon slice

Preparation

Place veal between 2 sheets of wax paper; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. (My veal cutlets are already thin enough). Sprinkle with salt and pepper, and dredge in flour.
Dip veal in the beaten egg (1 if large, 2 if small eggs). Dredge again in the flour.
Brown the veal in 1/2 cup butter in a large skillet over medium-high heat (medium for me since my stove cooks hot!), 2 to 3 minutes on each side. Remove veal, reserving the drippings in the skillet. Set aside and keep warm.
Add the whipping cream and the next 4 ingredients to the skillet. Stir well. Bring just to a boil over medium heat, stirring occasionally. Return the veal to the skillet; reduce heat, and simmer, uncovered, for 5 minutes. Place veal on a serving platter. Cover with the sauce, and sprinkle with the chopped parsley. Garnish with lemon slices, if desired.