Veal Scallopine Francese In Lemon Sauce

Whisk together the eggs and milk in a shallow bowl. Place the flour in another shallow dish.

Heat the oil in a skillet over medium-high heat.

Lightly season the veal with salt and pepper. Dredge the veal in the flour and then coat in the egg mixture letting any excess drain off.

Add the veal to the skillet and cook, turning once, until brown on both sides. Remove to paper toweling to drain.

Wipe out the skillet. Add the butter and lemon slices and cook, stirring constantly, until golden brown.

Add the wine and capers to the skillet. Return the veal to the skillet. Bring the liquid to a boil and let cook for 3 minutes. Add the chicken stock and lemon juice to the skillet and reduce the heat to a simmer. Let cook until the sauce thickens and the veal is cooked through.

Place the veal on individual serving dishes. Spoon the sauce over the veal and sprinkle with the parsley. Serve hot.