Makes 6 Servings
1-1/2 lb Veal cutlets
1/2 teaspoon Salt
1/4 teaspoon Pepper
1-1/2 cups Flour
2 large Egg; beaten
1/2 cup Butter, melted
1 cup Heavy cream
1/2 cup Chicken broth
1/4 cup Chablis wine
1/4 cup Butter
2 tablespoons Fresh lemon juice
1 tablespoon Minced fresh parsley
1 Lemon; sliced thin
Place veal cutlets between 2 sheets of wax paper; flatten to 1/4″ thickness, using a meat mallet. Sprinkle with salt and pepper, dredge in flour. Dip veal in beaten egg, dredge again in flour.
Saute veal in 1/2 cup melted butter in a large skillet over medium heat for 3 minutes on each side. Remove veal, reserving drippings in skillet; set aside and keep warm.
To the skillet add chicken broth, cream, wine, 1/4 cup melted butter, lemon juice; stir well. Bring just to a boil over medium heat, stirring frequently. Return the reserved veal to the skillet; reduce heat, and simmer, uncovered, 5 minutes.
Remove veal mixture to a serving platter placing lemon slices either on or around the veal. Sprinkle with minced parsley. Serve immediately.