Vitello Alla Francese

Yield:	4 Servings
Categories:	Meats, Italian

		BARB DAY
8		Veal scallops
1/4	c	Flour
1		Egg
2	tb	Milk
6	tb	Butter
		Salt & pepper; to taste
1		Lemon; juice only
1		Lemon; in 8 thin slices
1	tb	Parsley; finely chopped

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