4 veal scallops, pounded paper thin
Flour
Salt & pepper
6 tbsp. butter
2 tbsp. olive oil
3 tbsp. lemon juice
2 tbsp. chopped parsley
1 (8 oz.) pkg. green noodles

Dust veal with flour, salt and pepper. Heat 4 tablespoons butter, plus 2 tablespoons olive oil in large skillet over medium heat until bubbly, quickly brown veal about 2 minutes on each side; remove to warm platter and cover loosely with skillet top. Prepare noodles according to package directions. Add lemon and parsley to skillet, remove from heat, swirl in remaining butter. Arrange veal on noodles, pour butter sauce over all, garnish with lemon slices, additional chopped parsley. Serve with tomato salad, tossed with olive oil, vinegar and basil; crunchy breadsticks, chilled white wine.