2 lbs. veal cutlets
Salt & pepper
1/3 c. flour
1/3 c. olive oil
2 tbsp. butter
1 c. water
1/2 c. dry sherry
1 chicken bouillon cube
2 med. lemons

Pound cutlets with a meat mallet until 1/4" to 1/8" thick. Salt, pepper and flour meat. In a 12" skillet lightly brown veal in olive oil and butter. Remove veal when brown on both sides. Add oil if necessary. In drippings, pour water, sherry and bouillon cube and 1/2 teaspoon salt. Loosen brown bits from skillet bottom. Return veal to skillet and simmer, covered, 15 minutes. Squeeze juice of one lemon over veal. Thinly slice other lemon for garnish.