8 veal cutlets (3 ounces each)
1/2 c. flour
Salt to taste
1/4 c. butter
2 tbsp. dry white wine
2 tbsp. fresh lemon juice
1 tbsp. freshly chopped parsley
Capers (optional)

Dust the veal with the flour and salt and saute in butter. Add wine, lemon juice an parsley and simmer for only about 5 minutes. Serve immediately. Capers are optional.