Pound veal lightly. Sprinkle with salt and pepper and dredge in flour. Melt butter in skillet and brown veal quickly, turning once. Dont try to cook all the veal at once, it probably wont fit. Remove veal, place on warm platter and pour off excess fat. Add 3 tbl water and scrape up brown residue. Add lemon juice, pour sauce over meat and sprinkle with parsley. Garnish with lemon slices.
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|Serving Size: 1 Serving (67g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 106 (50%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 30.5mg||9 %|
|Sodium 83.2mg||3 %|
|Potassium 81mg||2 %|
|Total Carbohydrate 24.3g||7 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 23.1g|
|Protein 3.3g||5 %|
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Calories per serving: 213
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