1 lb. boneless veal, loin or fillet
1 tbsp. olive oil
4 tbsp. butter
8 lemons, sliced paper thin
Salt
Freshly ground black pepper
4 tbsp. dry white wine
2 tbsp. parsley, finely chopped
4 scallions, cut into 1/4 inch segments

Slice veal into very thin slices and pound slices flat. Season veal on both sides and salt and pepper. Heat olive oil and 2 tablespoons butter in frying pan. Add veal, lemon, scallions, and parsley. Cook veal for 1 minute on each side or until cooked through. Transfer veal and lemon to a heated serving dish. Keep warm. Add remaining butter and white wine to the pan and heat gently, scraping the surface of the pan clean with a wooden spoon. Pour pan juices over veal and lemon. Serve immediately. Serves 4.