Place veal steaks between 2 sheets of wax paper or plastic wrap. Pound steaks, using a meat mallet or the side of a cleaver until thin.
Combine flour, salt, and pepper in a shallow bowl. Dredge the veal in the flour mixture, turning to coat the slices well.
Melt butter in skillet. (Note: olive oil may be substituted).
Brown veal lightly on each side. Add wine, lemon juice and lemon zest. Cover; simmer 10 minutes until veal is tender.
Place on serving dish and drizzle with pan juice. Sprinkle with paprika. Garnish with parsley and serve with a wedge of lemon.
Submitted by: CM
