1 lb. veal, cut for scallopini
2 tbsp. safflower oil
Juice of 1/2 lemon
2 oz. white wine
2 oz. chicken broth
1 tbsp. parsley
Pepper

Saute the veal in the oil until it is just colored. Add the lemon juice, wine, broth, and seasonings, and simmer, uncovered, about 5 minutes or until the juices have nearly evaporated.