1 lb. veal slices, 1/4 inch thick or 2 whole boneless chicken breasts, skinned, halved, and pounded to 1/4 inch thickness
2 tbsp. butter
1/3 c. dry white wine
1 tbsp. lemon juice
Chopped fresh parsley

In large skillet over medium heat, brown meat in butter. Add wine and lemon juice; simmer 5-10 minutes or until tender. Serve sprinkled with parsley. 4 servings.