2 lbs. veal scallops, pounded thin
Salt and pepper
10 tbsp. butter and butter
1/2 c. chicken broth
1/4 c. white wine
1 tbsp. lemon juice
1 tbsp. parsley

Saute veal in butter until golden. Pour off fat from skillet and add chicken broth, stirring to deglaze the pan. Then put all veal back in. Add lemon juice and parsley and white wine. Cook the veal with its sauce over medium heat, stirring until hot. Serve on platter garnished with lemon slices.