6 veal scallops, pounded thin
Juice of 1 lemon
1 tsp. olive oil
2 tbsp. butter, clarified
1 tbsp. flour
Salt & pepper to taste
1/4 c. dry white wine
2 tbsp. finely chopped parsley
1/4 c. chicken broth
1 tbsp. butter mixed with 1 tbsp. flour

Sprinkle the veal with lemon juice and let stand for a few minutes. Heat the oil and clarified butter in a heavy skillet until very hot. Add the veal. After lightly dusting with flour, salt and pepper. Make sure pieces of veal do not touch each other in the pan. Saute veal 1-2 minutes on each side.

Remove veal to hot serving platter. Add wine, parsley and chicken broth to the pan juices. Bring to a boil. Add flour and butter mixture to thicken. Boil for another 2 minutes. Pour sauce over veal and serve.