1/4 c. flour
1/2 tsp. lemon pepper seasoning
4 veal cutlets (6-8 oz. each)
3 tbsp. butter
3 tbsp. fresh squeezed lemon juice
1/3 c. white wine
Lemon slices
1/2 tsp. salt
3 tbsp. olive oil

Mix flour, salt and lemon pepper seasoning. Coat veal pieces on both sides with flour mixture, shake off excess. Set aside.

In large skillet, over medium heat, melt butter in 3 tablespoons olive oil. Add veal; saute 2 minutes on each side. Near the end of cooking pour lemon juice over veal. Place veal aside (keep warm). Add wine to drippings in skillet; over medium-high heat, reduce liquid to about 5-6 tablespoons. Pour over veal. Serve immediately with lemon slices.

Makes 4 servings.