Veal Francaise
| Yield: | 6 Servings |
| Categories: | Veal |
| 1 1/2 | lb | Veal cutlets (boneless) |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground pepper |
| 1 1/2 | c | All-purpose flour |
| 2 | lg | Egg,beaten |
| 1/2 | c | Unsalted butter, melted |
| 1 | c | Heavy cream |
| 1/2 | c | Chicken broth |
| 1/4 | c | Dry white wine/Chablis-pref. |
| 1/4 | c | Butter |
| 2 | tb | Fresh lemon juice |
| 1 | tb | Minced fresh parsley |
| 1 | Lemon, slice thin |
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