24 oz. top round veal, sliced thinly (may substitute thinly sliced chicken breasts)
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. freshly grated Romano cheese
8 tbsp. butter
Flour
1 tbsp. freshly squeezed lemon juice
1 tsp. freshly chopped parsley

Season veal or chicken with salt, pepper and Romano cheese. Then dredge veal or chicken slices in flour. Melt 4 tablespoons butter in large frying pan; saute over medium high heat until brown on both sides. Drain excess butter from pan. Add 4 remaining tablespoons of butter, lemon juice and parsley. Stir chicken or veal over low heat as sauce forms. Serves 4.