8 oz. veal cutlets, cut 1/8 to 1/4 inch thick
4 tsp. flour
1/4 tsp. salt
1/8 tsp. freshly ground pepper
1 tbsp. olive oil
1 clove garlic, minced
1/4 c. dry white wine
1 tbsp. fresh lemon juice
2 tsp. chopped parsley

Place veal cutlets on flat surface; cover with waxed paper and flatten with bottom of saucepan, mallet or cleaver to 1/8 inch thick or less.

Combine flour, salt and pepper; dredge cutlets. Immediately saute cutlets in hot oil in large non-stick frying pan to 1 to 1 1/2 minutes, turning once. Remove cutlets; keep warm. Add garlic and cook 30 seconds, stirring constantly. Add wine and lemon juice; cook until slightly reduced. Serve cutlets with sauce; sprinkle with parsley. 2 servings.