12 veal, pork or chicken cutlets, cut thin
Salt and pepper, freshly ground
Flour to dredge
1/4 c. olive oil
Juice of 1 lemon
3 oz. sweet butter
2 tbsp. finely chopped parsley
2 tbsp. heated beef stock or broth

Note: If making chicken or pork, chicken stock or broth should be substituted. If using package broth use low salt.

Pound the veal, pork or chicken cutlets into very thin and flat scallops. Sprinkle with salt and freshly ground pepper. Dredge lightly in flour.

Heat olive oil in a wide pan. Add meat. Turn up the heat and fry quickly. Drain off grease and add stock, lemon juice, butter and parsley. Stir well and heat the sauce thoroughly. Spoon sauce over meat scallops to serve.