1 1/2 lbs. thin veal slices (scaloppine)
Flour
1/2 c. butter
1/2 c. chicken broth
1 c. dry white wine
1/2 tsp. salt
Freshly ground pepper
1 lemon, thinly sliced

Cut veal slices into pieces about 3 inches by 3 inches. Pound to 1/4 inch thickness. Dip each piece into flour; shake off excess. Heat 2 tablespoons butter in skillet over medium heat. Saute veal quickly, a few pieces at a time, using about 2 tablespoons butter for each skilletful. Remove veal as it is sauteed; keep warm. When veal is sauteed, pour chicken broth into skillet; stir with wooden spoon to scrape up all brown bits from pan. Add wine and salt; cook 1 minute. Return veal to skillet; cover; heat 2-3 minutes or until bubbly. Sprinkle with freshly ground pepper. Arrange veal on serving platter; pour wine mixture over slices, top with lemon.