Prep the ingredients including juicing the one lemon and slicing the other.
Flatten the veal cutlets to a uniform ¼ inch thickness by placing them between two sheets of wax paper and hitting them with a meat hammer, rolling pin or sauce pan.
Season the cutlets with salt and pepper.
If frying 4 cutlets at a time (see note below) dredge 4 of them in the flour, knocking off any exess flour and then into the beaten egg.
Heat your fry pan up over medium-high heat. Add 1 tablespoon of olive oil to the pan and when hot, add the 4 coated veal cutlets.
Cook for 2 minutes on one side, flip and another 2 minutes on the other.
Transfer the 4 cutlets to a plate, cover with foil and keep warm.
Repeat the same process with the other 4 cutlets.
After removing the last 4 cutlets from the pan, reduce heat to medium and add the chicken stock, lemon juice and wine, stir to combine.
After 3 minutes, whisk in the butter 1 tablespoon at a time and then the heavy cream if using.
Return the reserved veal cutlets to the pan and cook for a couple of minutes to reheat and combine with the sauce.
Add some sauce to each plate, top with 2 cutlets, a little more sauce and sprinkle with mince parsley.
If you frying pan is not large enough to cook all 8 veal cutlets, cook them in batches of 4. Only dredge 4 of the cutlets in the egg and flour at a time or the 4 you are not cooking will get soggy and messy.