From: Readers Digest Combine the flour and pepper on a plate or a paper bag. Lightly coat the veal cutlets with the mixture, shaking off any excess. In a heavy skillet, melt the margarine over moderately high heat, add the veal and brown about 1 minute on each side. Transfer to a platter. Add the beef broth, lemon juice, and sage to the skillet, and heat about 1 minute, stirring to loosen any browned bits. Return the veal to the skillet and heat to serving temperature, about 2 minutes. Transfer all to a warm platter, garnish with the lemon slices and if you like, a few sprigs of watercress or parsley. Serve with rice or noddles and Braised spinach. Serves 4 Posted to Recipe Archive - 08 Dec 96 submitted by: LeiG@aol.com Date: Sun, 8 Dec 96 2:31:52 EST