SEASON FLOUR WITH SALT AND PEPPER. Dredge cutlets in seasoned flour.
Heat a heavy-bottomed skillet. Place butter in the skillet and when
its foam has subsided, add the cutlets. Saute 1-to-2 minutes on each
side (depending on thickness). Remove from pan and keep warm. To make
a sauce, add 1 tablespoon fresh butter to the pan, then a squeeze of
lemon juice. Reduce slightly, stirring, over high heat. Season to
taste and pour over the cutlets. Sprinkle with parsley.
