4 (5 oz.) boneless veal cutlets
1/2 c. unbleached flour
1 tbsp. olive oil
1 tbsp. unsalted butter
1/4 c. dry white wine
1 tbsp. fresh lemon juice
Salt and pepper to taste
1 tbsp. chopped fresh Italian parsley

Lay veal between 2 pieces of waxed paper and flatten each cutlet with meat pounder until thin. Dredge lightly with the flour. Heat olive oil and butter in a large skillet. When very hot, saute veal over high heat until lightly browned, about 1 minute each side. Remove to platter and keep warm.

Add wine and lemon juice to skillet and bring to boil, scraping up brown bits. Add salt and pepper and parsley. Pour sauce over veal and serve immediately. 4 servings.