Serves: 4
Total Calories: 467

1 1/2 pounds veal, cut in medallions, pounded flat
1 cup all-purpose flour
1 egg, beaten
1/4 pound butter
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Sauce:
1/2 cup chicken broth
1/4 cup white wine
1/8 cup lemon juice
1/4 cup butter
1 cup whipping cream
1 tablespoon chopped fresh parsley
lemon slices

Dip veal in flour, next in egg, then in flour again; shake off excess flour. Sauté in butter turning once, until cooked (about 5 minutes) over medium heat. Remove meat to platter and keep warm.

Sauce:
Mix all ingredients together in fry pan and bring to a boil. Add veal and heat for 5 minutes. Arrange veal on a serving platter and garnish with thin slices of lemon.

Nutritional Facts:

Serves: 4
Total Calories: 467
Calories from Fat: 278

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