1 1/2 lbs. veal, pounded thin
1/4 c. flour
2 c. white wine
1/4 c. clarified butter
Juice from 1 lemon
Salt and pepper
Chopped fresh parsley

Flour veal and saute at medium high heat in butter until golden brown. Add wine, salt and pepper to taste. Cook until liquid is reduced by half. Add lemon and cook a few minutes more. Serve with parsley on top. Serves 4.

Clarified butter: Melt butter until it just begins to foam. Pour butter into bowl, leaving milk solids behind.