6 to 8 oz. veal or chicken tenders
Flour, enough to dust meat
Salt and pepper to taste
1 tbsp. olive oil
3 oz. butter
2 tsp. onion or shallots, minced
1/8 c. dry vermouth or white cooking wine
Juice from 1/3 lemon
Lg. pinch fresh parsley

Salt and pepper the veal tenders and dust lightly with flour. Heat olive oil in pan until hot. Brown meat until blood begins to appear on top side; then turn over and brown the other side. Add minced onion and vermouth, cooking over high heat until wine is almost gone. Add butter to form a butter sauce. Add lemon juice, pepper and parsley to sauce. Pour over veal and serve with rice pilaf.