Step 1

Prep the ingredients including juicing the one lemon and slicing the other.

Step 2

Flatten the veal cutlets to a uniform ¼ inch thickness by placing them between two sheets of wax paper and hitting them with a meat hammer, rolling pin or sauce pan.

Step 3

Season the cutlets with salt and pepper.

Step 4

If frying 4 cutlets at a time (see note below) dredge 4 of them in the flour, knocking off any exess flour and then into the beaten egg.

Step 5

Heat your fry pan up over medium-high heat. Add 1 tablespoon of olive oil to the pan and when hot, add the 4 coated veal cutlets.

Step 6

Cook for 2 minutes on one side, flip and another 2 minutes on the other.

Step 7

Transfer the 4 cutlets to a plate, cover with foil and keep warm.

Step 8

Repeat the same process with the other 4 cutlets.

Step 9

After removing the last 4 cutlets from the pan, reduce heat to medium and add the chicken stock, lemon juice and wine, stir to combine.

Step 10

After 3 minutes, whisk in the butter 1 tablespoon at a time and then the heavy cream if using.

Step 11

Return the reserved veal cutlets to the pan and cook for a couple of minutes to reheat and combine with the sauce.

Step 12

Add some sauce to each plate, top with 2 cutlets, a little more sauce and sprinkle with mince parsley.

Step 13

Serve.