INSTRUCTIONS
1. Prep the ingredients, including juicing one lemon and slicing the other.
2. Flatten the veal cutlets to a uniform ¼ inch thickness by placing them between two sheets of wax paper and hitting them with a meat hammer, rolling pin, or saucepan.
3. Season the cutlets with salt and pepper.
4. If frying four cutlets at a time (see note below), dredge 4 in the flour, knocking off any excess flour, and then into the beaten egg.
5. Heat your fry pan over medium-high heat. Add one tablespoon of olive oil to the pan, and when hot, add the four coated veal cutlets.
6. Cook for 2 minutes on one side, flip, and another 2 minutes on the other.
7. Transfer the four cutlets to a plate, cover them with foil and keep them warm.
8. Repeat the same process with the other four cutlets.
9. After removing the last four cutlets from the pan, reduce heat to medium, add the chicken stock, lemon juice, and wine, and stir to combine.
10. After 3 minutes, whisk in the butter one tablespoon at a time, and then the heavy cream if using.
11. Return the reserved veal cutlets to the pan and cook for a couple of minutes to reheat and combine with the sauce.
12. Add sauce to each plate, top with two cutlets, a little more sauce, and sprinkle with minced parsley.
13. Serve.
