2 lbs. veal cutlets, each cut 1/4" thick
Salt & pepper
1/3 c. all purpose flour
1/3 c. olive oil
2 tbsp. butter
1 c. water
1/2 c. dry white wine
1 chicken flavor bouillon cube or env.
2 med. lemons
Parsley sprigs

1. With meat mallet, pound cutlets to 1/8" thickness. On waxed paper, sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper; coat with flour.

2. In 12" skillet over medium high heat, in hot olive oil and butter cook veal, a few pieces at a time until light browned on both sides, removing pieces as they brown and adding more oil if necessary.

3. Reduce heat to low. Into drippings in skillet, stir water, wine, bouillon and 1/2 teaspoon salt, scraping to loosen brown bits. Return veal to skillet; cover and simmer 15 minutes until cutlets are fork tender. Cut 1 lemon in half; squeeze to remove juice; thinly slice the other. Overlap cooked cutlets on large platter; keep warm. Stir lemon juice into liquid in skillet. Over high heat, heat to boiling. Spoon liquid over cutlets; garnish with lemon slices and parsley.