Ingredients:

2 tablespoons all purpose flour 30ml
to taste: salt and pepper
1 lb Veal Slices 500g (pounded thin)
3 tablespoons butter 45ml
2 tablespoons lemon juice 30ml
2 tablespoons chicken stock 30ml
1 egg yolk
2 tablespoons water 30ml
2 tablespoons chopped fresh parsley 30ml

Instructions

Combine flour, salt and pepper.Flour the pounded veal slices.Heat a large skillet to medium high heat, add 1 tablespoon (15ml) butter and start frying the veal slices 2 at a time.Keep the cooked slices warm in the oven.Add more butter to the pan as needed and repeat until all the slices are browned. Reduce heat to medium low.Add any leftover butter to the pan.Pour in the lemon juice and chicken stock, stirring to loosen any browned bits.Beat the egg yolk with the water and slowly beat into the sauce.Do not allow sauce to boil.Put the meat slices back into the pan, sprinkle with parsley, cover and simmer 10 minutes.