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Export 11 ingredients for grocery delivery
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.
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