Lemon Slices

Sprinkle the cutlets with the juice of 1/2 lemon. Fry the cutlets in the hot butter fat for 2 to 3 min. until golden brown, remove, season with salt and pepper and keep warm. Extinguish the gravy with the juice of 1/2 lemon and the white wine and boil a little. Stir the butter into the sauce and season strongly with salt and freshly ground pepper. Garnish the lemon escalopes with lemon slices and lemon balm and bring to the table together with the sauce.

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