1 lb. veal cutlets (or chicken)
1/3 c. flour
1/3 c. olive oil
2 tbsp. butter
1 c. chicken broth
1/2 c. dry white wine
1/4 c. lemon juice
Salt & pepper to taste

1. Coat veal or chicken in flour.

2. To a skillet add oil and butter.

3. Brown veal or chicken on both sides.

4. Reduce heat to low and add broth, wine and lemon juice.

5. Simmer 20-30 minutes uncovered.

6. Serve on warm platter garnish with parsley and lemon slices.