Pan-Fried Veal Escalope Parisienne Style

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600 g veal cutlets (topside)
salt
flour, 2 or 3 eggs
oil or butterfat
lemon slices and parsley
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Let the veal you need for one escalope cut at the butcher's. Slightly cut in the edges several times, carefully flatten with a meat pounder or tenderizer, sesaon with salt on both sides, dredge in flour and in the egg wash. Heat the oil and place escalopes in it, swiftly frying until golden brown. Turn, and fry the other side. Take out, drain excess fat with kitchen paper. Place on a plate, garnish with a lemon slice and fresh or fried parsley.
Tip: One spoonful lingonberries goes very well with it.
You often be served pork in Germany and Austria, so don't hesitate to ask before you order!