1 1/2 lbs. veal scallops (Italian style), pounded thin
2 whole lemons
Peanut oil
3/4 stick sweet butter (more if needed)
2 eggs, beaten
Salt
Pepper

(Chicken cutlets or shrimp may be used instead of veal).

Dip veal in beaten egg. Cover bottom of large frying pan with oil and wait until hot (drop of water bounces). Add veal and lightly brown until golden on both sides. Return to dish until all scallops are browned. Fry only a few at a time. Don't over crowd. When finished, pour off most of oil.

Add butter to pan. When melted replace veal in pan. Season with salt and pepper. Squeeze juice of one lemon over veal. Cover and let simmer about 15 minutes. Serve with thin slices of lemon between veal slices.