Cut veal into ¾-inch (2 cm) wide strips. In bowl, mix flour with ½ tsp (2 mL) each salt and pepper. Toss veal with flour mixture to coat evenly. In large nonstick skillet, melt 2 tbsp (30 mL) butter over medium heat; add shallots and fry until softened, about 2 minutes. Increase heat to high; add veal and sauté until light golden, about 3 minutes. Transfer to plate.

Add lemon juice to skillet, stirring until reduced by half, about 1 minute. Add cream; bring to boil; return veal to pan along with any juices. Cook until sauce is thickened, about 1 minute. Stir in parsley.