1 - 1 1/2 lbs. veal scaloppine, pounded thin
1/2 c. flour for dredging
1 tsp. salt
1 tsp. ground pepper
3 tbsp. butter
1 tbsp. vegetable oil
1 clove garlic, minced
1 tbsp. parsley
1/4 c. dry white wine
1 tbsp. lemon juice
Lemon slices & parsley for garnish

Place veal scallops between sheets of plastic or waxed paper and pound thin with rolling pin or mallet. Combine flour, salt and pepper in a bag and shake to mix. Put veal slice in and shake gently to coat with flour.

Meanwhile, melt butter in a heavy skillet. Add the oil and saute the garlic and parsley briefly, about 30 seconds. Add veal to the skillet and brown quickly on both sides. Add wine and bring quickly to a boil. Cook 1 minute. Remove meat to warm platter. Boil the wine down a little more, add lemon juice, heat and pour over meat. Add garnish. Makes 4 servings.