Yield 4 servings

Cover your veal (eight cutlets)in saran wrap, pound it to break the fibers and set aside

In a small bowl beat 4 eggs
add
2T Freshly chopped garlic
2T freshly chopped parsley
add 1/2 cup of heavy cream
and
1/2 cup of fresh parmesan cheese

Dip veal in flour and then in egg mixture...saute on a high heat with a little olive oil. Cook one minute on each side. Remove veal. Deglaze pan with a little white wine. Add 1 stick of butter, 2T of chopped garlic and 2T fresh squeezed lemon Juice and reduce for about 1 minute. Then add veal back in pan. Add 2T chopped parsley and 1T Cracked Black pepper, dash of tobasco and a dash of wostershire sauce and some capers. Cook for about another 30 seconds. Serve over Pasta or Orzo

Enjoy