1/4 c. unsifted all-purpose flour
1/2 tsp. lemon-pepper seasoning
4 veal scallops or cutlets (6 oz. each)
3 tbsp. butter + 3 tbsp. salad oil
3 tbsp. lemon juice
1/3 c. dry white wine
Lemon slices and parsley

Mix flour with 1/2 teaspoon salt and the lemon-pepper seasoning. Coat veal pieces on both sides with flour mixture, shaking off excess.

Over medium heat, melt butter in 3 tablespoons salad oil. Add veal, saute 2 minutes on each side. At end of cooking time, pour lemon juice over veal. Remove veal from skillet.

Add wine to drippings in skillet; over medium high heat, reduce liquid to about 3 tablespoons, stirring constantly. Pour wine mixture over veal. Serve immediately with lemon slices. Garnish with parsley. 4 servings.