1 lb. thin veal cutlets
1/2 tsp. salt
2 tsp. butter
1/2 c. dry white wine
2 tbsp. flour
1/4 tsp. pepper
1/2 fresh lemon
Parsley

Wipe veal slice with damp paper towels. Combine flour, salt and pepper. Use flour mixture to coat veal well. Heat butter in a medium skillet until it sizzles. Add half of the veal slices and cook over high heat until well browned on both sides; remove. Repeat with the rest of the veal. Return all veal to skillet. Slice lemon and add, along with wine, to veal. Cook over low heat, covered, for 5 minutes. Garnish with parsley. Serves 4.