Veal Francaise

Pound the veal cutlets to 1/4-inch thick by placing the cutlets between sheets of waxed paper and gently pounding with a meat mallet or rolling pin. Season the veal with the salt and pepper.

Place the flour in a shallow dish. Place the beaten egg in another dish.

Add the first measure of butter to a skillet over medium heat. Dredge the veal in the flour then coat in the egg, letting any excess drip off. Then, dredge again in the flour.

When the butter is melted, add the veal to the skillet and cook for 3 minutes on each side. Remove to a platter and keep warm.

Add the broth, cream, wine, remaining butter, and lemon juice to the skillet and mix well. Bring the liquid just to a boil, stirring frequently. Add the veal back to the skillet, reduce the heat to a simmer, and let cook for 5 minutes.

Serve the veal francaise over pasta, if desired, with the sauce. Top with the lemon slices and sprinkle with the parsley.