Categories: Meats 
      Yield: 4 servings 
  
     16 ea Veal, thin 
    1/4 c  Butter 
      3 T  Lemon juice 
    1/4 c  Parsley, chopped 
      1 t  Salt 
    1/8 t  Pepper 
      1 c  Flour, all-purpose 
  
  Pound veal lightly. Sprinkle with salt and pepper and dredge in flour. 
  Melt butter in skillet and brown veal quickly, turning once. Don't try 
  to cook all the veal at once, it probably won't fit. 
  Remove veal, place on warm platter and pour off excess fat. Add 3 tbl 
  water and scrape up brown residue. 
  Add lemon juice, pour sauce over meat and sprinkle with parsley. 
  Garnish with lemon slices.