Place the veal between 2 sheets of wax paper and pound with a meat mallet until thin.
Pat the meat dry with paper towels and lightly coat with flour.
Heat the olive oil in a skillet over medium heat. When it is very hot, add the veal and brown on both sides. Remove from heat and keep warm on two plates.
Add the lemon juice, chicken broth, white wine, and chopped parsley to the skillet, mixing well.
Return the milanesa to the skillet, season with salt and pepper, and cook until the sauce has thickened. Serve with the sauce over the milanesa.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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