Veal Francaise

Don't let the fancy name scare you. Sure, this tastes fancy, but it's really a snap to make. If you don't believe me, try it and see for yourself.

Gently pound the veal to flatten it slightly with a kitchen mallet or rolling pin on a cutting board.
In a shallow dish, combine the flour and salt; mix well. Place the beaten egg in another shallow dish.
In a large skillet, melt 3 tablespoons butter over medium heat. Coat the veal in the flour, then in the eggs. Cook the veal for 2 to 3 minutes per side, or until golden.
If necessary, cook the veal in more than 1 batch, removing any remaining cooked butter and adding more butter if necessary.
Return all of the cooked veal to the skillet. Add the wine and squeeze the lemon over the veal. Cook for 2 to 3 more minutes, or until the sauce begins to glaze and thickens slightly.

Wanna give this an extra lemony zing? Go ahead and add a bit more lemon juice. Remember, what counts is that you give it the tastes you like!

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