This is also good served as a sandwich in hamburger buns with mustard and sliced onion.

6 (5 ounce) veal cutlets
1/3 cup flour
1 teaspoon seasoned salt
1/4 teaspoon black pepper
1/2 teaspoon ground nutmeg
2 eggs, beaten
2 tablespoons water
1 cup fine dry bread crumbs
1/2 cup butter
1 tablespoon dried parsley flakes
2 tablespoons lemon juice
2 tablespoons butter

Pound veal until 1/4 inch thick. Dredge with mixture of flour, seasoned salt, pepper and nutmeg. Dip in mixture of egg and water, then in bread crumbs. Let dry 30 minutes.

Brown veal on both sides in the 1/2 cup butter, cooking about 15 minutes. Remove veal to hot platter. To skillet add parsley flakes, lemon juice and the 2 tablespoons butter, stirring to blend with pan drippings. Pour sauce over veal.

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