1 tbsp. butter
1 1/2 lbs. veal
1 env. or cube chicken bouillon
1/2 c. dry white wine
1/4 c. water
1 lemon, sliced
6 sprigs parsley

Melt butter in large skillet. Add veal and brown quickly both sides. Remove veal to platter. Stir the bouillon, wine, water and juice of 1 lemon half into the skillet, scraping the pan to loosen to brown bits. Return veal to pan and cook it over high heat for about 5 minutes until it is tender. Return veal to platter and garnish with slices of lemon and parsley sprigs.