1/2 lb. scalloppini of veal or boneless chicken
2 tbsp. butter
2 tbsp. olive oil
2 tbsp. dry white wine
2 tbsp. lemon juice
2 slices thinly sliced lemons
2 tsp. finely chopped parsley

Cut meat into 1/4" thick slices, flour for dredging.

1. Cut scalloppini into pieces measuring about 3"x3". Place between waxed paper and pound lightly to flatten.

2. Blend the flour with salt and pepper and dip the meat in to coat lightly.

3. Using a large heavy skillet, heat the butter and oil. When it is very hot, but not brown, add the meat in 1 layer. Cook over relatively high heat until golden brown. Turn and cook until brown on other side. Total cooking time will be about 6 minutes.

4. Pour off the fat from the skillet holding the meat back with a spoon or lid.

5. Return the skillet to the heat and add the wine. Cook briefly until it starts evaporating, stirring to dissolve any brown particles in the skillet. Add the lemon juice and turn the meat in the thin sauce.

6. Transfer the meat to 2 plates and garnish with lemon slice and parsley.