Veal Piccata

¾ to 1 lb. veal
1 egg, beaten
flour
oil
8 oz. broth
1 tbsp. cornstarch
¼ to ½ cup white wine
2 tsp. parsley
1/8 tsp. garlic powder
2 tbsp. lemon juice
salt and pepper to taste

Dip veal into egg and then into flour to coat. Brown in oil in skillet; remove and keep warm.

Add broth to pan juices, stirring to blend in meat particles. Combine cornstarch and wine and stir into broth with remaining ingredients. Cook until thickened, stirring constantly.