6 - 4 oz. veal cutlets
½ cup flour
3 tbs. safflower oil
2 tbs. butter
2 tbs. flour
2/3 cup light cream
¼ cup lemon juice
¼ cup liquid honey
12 lemon slices

Pound the cutlets flat with meat mallet. Dust the cutlets with ½ cup flour. Heat oil in a skillet and fry the cutlets for 3 minutes per side or until golden brown. Heat the butter in a saucepan. Add the flour and cook over low heat for 2 minutes. Add the cream and simmer into a thick sauce. Whip in the lemon juice and honey. Continue to simmer for 2 minutes. Place the cutlets on a serving platter, pour over sauce and garnish with lemon slices and parsley.