Title: Vitello alla francese
 Categories: Meats, Italian
      Yield: 4 Servings
 
MMMMM--------------------------BARB DAY-------------------------------
      8    Veal scallops
    1/4 c  Flour
      1    Egg
      2 tb Milk
      6 tb Butter
           Salt & pepper; to taste
      1    Lemon; juice only
      1    Lemon; in 8 thin slices
      1 tb Parsley; finely chopped
 
   Pound the scaloppine lightly with a flat mallet. Sprinkle with salt
  and pepper and dredge on both sides in flour. Beat the egg well and
  add the milk, salt, and pepper, blend. Dip the veal in egg to coat on
  both sides Heat the butter in a very heavy skillet and add the veal
  Cook about 2 minutes on one side, or until golden Turn and cook on
  the second side until golden.
   Remove the veal and add the lemon juice to the skillet. Pour this
  over the veal.  Garnish with lemon slices and sprinkle with parsley.
  Serve with Spaghetti with Marinara Sauce.