1 1/2 pounds veal or chicken breasts (4-6) boned, skinned and pounded until thin. Soak in milk for 1/2 to 1 hour. Wipe dry. Salt and pepper and dip in flour (lightly). Saute in 2 tablespoons butter and 3 tablespoons olive oil, adding more if needed. Lightly brown both sides. Remove to platter and pour out most of fat from skillet. Add 1/2 cup canned beef bouillon and 1/3 cup of white wine or dry Vermouth. Boil briskly for 1-2 minutes, stirring constantly. Lower heat and return meat to skillet. Put one slice of lemon on each piece of meat. Cover and simmer until done (5 minutes for chicken or 10-15 minutes for veal). Do not overcook. Remove meat to platter.

In the skillet combine 1/4 wine, 2 tablespoons lemon juice and 1/2 cup broth. Cook slightly. Swirl in 2 tablespoons butter. Pour over meat. Sprinkle with parsley.