Instructions: Season the escalopes lightly with salt and pepper and coat them with flour shaking off any excess flour.

Melt the butter in a frying pan.

Fry the veal for about 3 minutes on each side until golden brown.

Remove from the pan pour the stock into the pan and scrape up all the meat juices.

Return the veal to the pan and place a slice of lemon on each escalope.

(Keep back the remaining lemon slices for garnishing.)

Simmer gently for IO minutes.

Take the veal out of the pan again discarding lemon slices and place on a hot dish.

Cover and keep hot.

Add the wine to the pan juices and reduce the liquid by half.

Strain the sauce into a saucepan.

Mix in the lemon juice and just before the sauce reaches boiling point mix in the parsley.

Pour the sauce over the veal and garnish with the remaining lemon slices and sprigs of parsley.

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