1 c  Flour
Salt & freshly ground pepper
1 1/2 lb Veal cutlets
8 tb Unsalted butter
1    Lemon
3 tb Minced parsley

SEASON FLOUR WITH SALT AND PEPPER. Dredge cutlets in seasoned flour. Heat a
heavy-bottomed skillet. Place butter in the skillet and when its foam has
subsided, add the cutlets. Saute 1-to-2 minutes on each side (depending on
thickness). Remove from pan and keep warm. To make a sauce, add 1
tablespoon fresh butter to the pan, then a squeeze of lemon juice. Reduce
slightly, stirring, over high heat. Season to taste and pour over the
cutlets. Sprinkle with parsley.