3/4 lb. boneless veal, cut 1/2 inch thick
1 tbsp. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
3 tbsp. butter
1/3 c. dry white wine
1 tsp. grated lemon peel
Lemon slices

Place meat between 2 sheets of waxed paper and pound 1/4 inch thick with smooth side of a mallet. Cut meat into strips about 1/2 inches wide and 3 inches long.

Mix together flour, salt, and pepper. Lightly dust meat with flour mixture, shaking off excess. Melt 2 tablespoons of the butter in a wide frying pan over medium heat. Add meat and cook quickly, turning to brown both sides (takes about 4 minutes). Remove meat to a warm platter.

To frying pan, add wine and bring to a boil, scrapping up browned bits. Stir in lemon peel and remaining 1 tablespoon butter, heat until melted. Spoon sauce over veal and garnish with lemon slices.