1 lb. veal, cut into 1/2 inch slices
Flour, salt, and pepper to taste
3 1/2 tbsp. butter
1 tsp. grated lemon peel, juice of 1 lemon
Garnish: parsley, capers, and lemon wedges

Beat veal flat and coat with flour. Melt 2 tablespoons butter over heat and without crowding veal, cook until edges turn white (approximately 1 minute) and turn for same amount of time. If pan is dry, add more butter. When veal is cooked, set aside.

Add to pan, 1 tablespoon butter, 1 teaspoon grated lemon peel and juice; boil rapidly. Scrap brown particles free from pan until liquid is slightly reduced. Pour sauce over meat and garnish with parsley or capers and lemon wedges.