Lemon Veal

1. 1

   Pound veal slices between sheets of waxed paper until very thin.

2. 2

   Place a little flour on one sheet of waxed paper.

3. 3

   Combine cheese, crumbs and parsley on another sheet.

4. 4

   Grate the rind from the lemon and add to the cheese and crumbs, mixing well.

5. 5

   Slice the lemon into 8 thin slices and set aside.

6. 6

   Dip each piece of veal first into the flour, then in egg, then into the crumbs. Heat the oil in a frying pan and saute each veal slice.

7. 7

   Keep warm until serving time and garnish with lemon slices.

No additional tips available.