1 1/2 lb. veal or chicken breast medallions, pieces about 1 inch square
Salt
Pepper
Flour
1/2 c. butter, butter, or olive oil
Juice of 1 lemon
Parsley
Thin lemon slices
1 can chicken broth

Pound meat thin. Season and sprinkle with flour. Brown. Transfer to heated platter. Add lemon juice, parsley, and broth to skillet; scrape. Pour sauce over meat. Garnish with lemon slices. Serve with linguini and Marinara sauce.

MARINARA SAUCE:

1 lg. can plum tomatoes
4 tsp. olive oil
2 onions, sliced
1 clove garlic, crushed
2 oz. Romano cheese, grated
1/3 tsp. sugar
2 anchovy fillets, chopped
1/4 tsp. oregano
Salt and pepper, to taste

Saute onion and garlic in oil. Add tomatoes, cheese, sugar, and anchovy. Simmer for 45 minutes. Add oregano, seasonings, and simmer for 5 minutes more.