1 lb. veal cutlet (or veal scaloppine)
1/4 c. flour
1/2 tsp. salt
1/8 tsp. pepper
3 tbsp. olive oil
2 tbsp. lemon juice
8 thin slices lemon, rind removed
2/3 c. dry white wine
2 tbsp. finely chopped parsley

Flatten cutlet pieces, pounding on board to about 1/8-inch thick. Mix flour with salt and pepper and dust pieces on both sides. Heat oil in skillet until very hot. Add veal (few pieces at a time) and brown quickly on both sides, about 2 minutes on each side.

When all pieces are browned, spoon lemon juice over meat in skillet and add lemon slices. Pour on dry white wine and heat briefly over high heat. Transfer veal to serving plate and stir any browned bits into bubbling wine in pan. Spoon sauce over veal and sprinkle with finely chopped parsley.