Vitello Alla Francese

Directions

1. 1
   Pound the scaloppine lightly with a flat mallet.
2. 2
   Sprinkle with salt and pepper and dredge on both sides in flour.
3. 3
   Beat the egg well and add the milk, salt, and pepper, blend.
4. 4
   Dip the veal in egg to coat on both sides.
5. 5
   Heat the butter in a very heavy skillet and add the veal.
6. 6
   Cook about 2 minutes on one side, or until golden.
7. 7
   Turn and cook on the second side until golden.
8. 8
   Remove the veal and add the lemon juice to the skillet.
9. 9
   Pour this over the veal.
10. 10
    Garnish with lemon slices and sprinkle with parsley.