4 (6 oz.) veal chops or cutlets
1/2 c. flour
6 tbsp. butter
1/3 c. dry white wine
3 tbsp. fresh lemon juice
Salt and pepper
1 tbsp. fresh parsley, chopped fine

Coat veal on each side with flour. In a large skillet, melt butter. Add floured veal. Cook over medium-low heat 5 minutes, turning to brown both sides lightly. Add wine and lemon juice. Season with salt and pepper. Cover and simmer 5 minutes or until veal is done. Place on warmed platter. Pour pan drippings over veal. Sprinkle parsley over top.