4 chicken or veal cutlets, thin
1/4 c. flour
4 tbsp. butter
Salt & pepper to taste
1 tbsp. olive oil
3 tbsp. fresh lemon juice
1 more tbsp. butter
3 tbsp. parsley
4 thin slices lemon (garnish)

Sprinkle chicken lightly with flour, shake excess off. Heat 4 tablespoons butter and olive oil in heavy skillet. When butter if foamy saute' chicken 2 to 3 minutes on each side. Remove and keep warm. Add salt, pepper and lemon juice to skillet, add a little water if necessary, stir, add 1 tablespoon butter and parsley, stir. Return chicken to pan, heat and stir. Put on heated platter, spoon sauce over, top with lemon slices. If more sauce desired, add 1 tablespoon lemon and butter.