8 thin slices veal (scallopini), about 1 1/2 lbs.
Salt and freshly ground pepper to taste
2 tbsp. flour
1/4 c. olive oil
4 tbsp. butter
1/3 c. dry white wine
1/2 c. chicken broth
Juice of 1 lemon
2 tbsp. chopped parsley

Pound the veal slices with a flat mallet. Sprinkle with salt and pepper and dredge all over in flour.

Heat the oil in a large, heavy skillet and when it is quite hot, add as many pieces of veal as the skillet will hold in one layer. Cook over high heat to brown on one side, about 2 minutes. Turn and brown on the other. As the veal is cooked, transfer it to a hot platter. Pour off the fat from the pan and return the pan to the stove.

Add the butter and, when it is melted, return the slices to the pan. Cook them on both sides, turning in the hot butter. Add any liquid that may have accumulated on the platter. Add the wine, broth, lemon juice and parsley. Cook, turning the pieces in the skillet so that they cook evenly, until the sauce has a nice consistency.

SUGGESTION: Serve with grilled tomatoes with oregano.