pound veal until 1/4 inch thick.dredge with 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 2 tablespoon butter, stirring to blend with pan drippings.pour sauce over veal