2 lbs. veal, sliced very thin
Flour, to coat veal
Parmesan cheese
Salt
Freshly ground pepper
Safflower or similar oil
3 lemons, juiced (rinds sliced in thin circles)
3/4 c. white wine or 1/2 c. dry & 1/4 c. sweet vermouth
1/2 c. chicken broth
Parsley

Pound veal between two sheets of waxed paper. Dip each slice into the flour combined with Parmesan, salt and freshly ground pepper. Saute veal in hot oil, adding the lemon juice slowly (and cautiously). Cook a few slices at a time, about 3 minutes on each side. Cook lemon slices along with the veal and place the cooked pieces on a warm platter in a warm oven.

When all are cooked, pour the wine and broth into the pan. Scrape loose particles free. Bring to a boil. Add sliced lemon rinds to platter of veal. Pour the sauce over all. Garnish with parsley. Serves 4.