|Veal cutlets||30 Ounce (6 Cutlets, 5 Ounce Each)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Season all||1 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Eggs||2 , beaten|
|Fine dry bread crumbs||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Parsley flakes||1 Tablespoon|
|Lemon juice||2 Tablespoon|
Crush veal to make it 1/4 inch thick.
Apply a mixture of flour, Season All, pepper and nutmeg to veal.
Put veal cutlets first in egg and water mixture and then roll them over bread crumbs.
Allow the cutlets stay for 30 minutes at room temperature.
Heat 1/2 cup butter, put cutlets in it and cook for 15 minutes until brown.
Put parsley flakes, lemon juice, 2 tablespoon butter in the same skillet and mix well scraping the stuck particles.
Serve warm in a platter garnished with sauce.