Sweet Herb with Veal Cutlet

'Chop the green onions and sweet herb into strips.'

'Melt half of the butter or margarine, sauté the onion, sweet herb, and season with salt and pepper.'

'Let it simmer in a covered pan for 15 minutes.'

'Add heavy cream and let it come to a boil.'

'Remove from heat.'

'Add lemon juice and keep warm.'

'Sprinkle the veal cutlets with flour, pepper, and salt.'

'Fry the veal cutlets in the remaining butter or margarine for 2-3 minutes per side.'

'Season with salt.'

'Arrange the veal cutlets and sweet herb relish on a serving platter.'

'Garnish with chopped parsley if desired.'