1 lb. thin sliced veal
Flour
Salt & pepper & rosemary
2 tbsp. butter
2 tbsp. oil
2 tbsp. lemon juice
2 tbsp. dry vermouth
1 thin sliced lemon

Dip veal in flour, seasoned with salt and pepper. In skillet heat butter and oil. When hot, brown meat quickly until golden. Remove meat from pan. Pour off fat. Return meat to pan. Add vermouth, sprinkle rosemary, lemon juice and lemon slices. Warm juices. Serve hot on spinach or rice. NOTE: One large boned, filleted chicken breast can be substituted for veal to make chicken piccato.