1/4 lb. veal, cut into scallops
3 tbsp. fresh lemon juice
2 tbsp. butter (or 1 tbsp. each of butter and olive oil)
Salt and pepper to taste
2 tbsp. water or beef bouillon
3 tbsp. dry white wine
4 to 5 lemon slices
1 tbsp. minced fresh parsley or capers

Pound veal until very thin. Place veal scallops in shallow dish. Rub 2 tablespoons fresh lemon juice into veal; let veal marinate several minutes. Melt butter in large skillet. Shake off lemon juice from veal. Quickly brown veal on both sides in hot butter. Season lightly with salt and pepper. Add remaining lemon juice, water, and wine. Top with lemon slices. Cover and simmer 1 or 2 minutes. Remove to heated serving platter. Top with remaining sauce. Garnish with parsley or capers. Serve at once. Great with hot cooked rice. Makes 2 servings.