1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
8 thin slices veal (1 lb.) or 4 boned chicken breasts pounded thin
1/4 c. (1/2 stick) butter
2 tbsp. oil
2 lemons
1 tbsp. capers (optional)

Combine flour, salt, and pepper on waxed paper; dip veal on both sides to coat lightly with flour mixture. Shake off excess. Heat 2 tablespoons of butter with oil in large skillet. Saute veal 3 minutes on each side until brown and tender. Remove to platter.

Squeeze 2 tablespoons lemon juice from 1 lemon. Thinly slice the other lemon. Add the remaining 2 tablespoons butter, lemon juice, lemon slices, and capers to pan drippings. Heat and stir, scraping brown bits from bottom of pan. Return veal to pan; heat, spooning sauce over, 1 minute. Serves 4.