1 c. flour
1/2 c. Parmesan cheese
Garlic and oregano to taste
2 to 3 lb. veal (scaloppine cut) Can substitute boneless chicken for veal
1 c. cooking white wine
1/4 c. lemon juice
1 med. onion
2 to 4 tsp. butter

Mix flour, Parmesan cheese, garlic and oregano together in bowl. Take veal pieces and dip in flour mixture. Saute the veal with 2 to 4 teaspoons butter in frying pan until brown. Cut the onion into thin slices and saute in 2 teaspoons butter in second frying pan.

When soft, pour onto veal in first frying pan. Then add cooking wine and lemon juice over meat and onion in pan. Simmer about 20 minutes with pan partially covered. Serve over pasta.