Ingredients for 4 servings:
600gr sliced veal rump
60gr butter
White flour
2tbs minced parsley
1 lemon
Some broth
Dry white wine
Salt

Preparation:
Ponder cutlets to make meat thiner, sprinkle with white flour and fry in 50gr hot butter

Cook both sides for few minutes using high heat, before escalops are too brown add salt and set aside in a warm place.

In the same pan, pour some wine, let evaporate and add one small deeper broth, remaining butter, lemon juice and parlsey.

Reduce the sauce for some minutes, pour over warm escalops and serve.