16 thin veal
1/4 c. butter
3 tbsp. lemon juice
1/4 c. chopped parsley
1 tsp. salt
1/8 tsp. pepper
1 c. all purpose flour

Pound veal lightly. Sprinkle with salt and pepper and dredge in flour.

Melt butter in skillet and brown veal quickly. Turning once. Don't try to cook all the veal at once, it probably won't fit. Remove veal, place on warm platter and pour off excess fat. Add 3 tablespoons water and scrape up brown residue. Add lemon juice. Pour sauce over meat and sprinkle with parsley. Garnish with lemon slices.