1 1/2 lbs. veal scaloppine, cut (no bone)
1/4 c. flour
Salt and pepper
1/2 c. butter
2 tsp. lemon juice
1 c. dry white wine

Flatten meat with mallet. Mix flour, salt and pepper together. Coat meat with flour mixture. Melt butter in a fry pan and brown veal over high heat for about 2 minutes on each side. Mix lemon juice and wine together. Pour liquid over meat and cook for another 2 minutes. Do not boil.