2 4-ounce veal cutlets
1/2 cup flour
1 egg, beaten
1/4 tsp fresh parsley, chopped
1/4 tsp fresh chives, chopped
1 cup fresh bread crumbs
1 tbsp butter
Juice of 1 lemon

Veal Cutlet

1. Pound veal until 1/4" thick. Dredge in flour and dip in beaten egg.
2. Dip in mixture of parsley, chives and bread crumbs.
3. Saute in hot frying pan with butter and squeezed lemon juice.
4. Serve on plate and pour lemon flavored butter over top.