1/2 lb. veal scaloppine, pounded thin & cut into manageable serving pieces
Salt & pepper
1 egg
3 tbsp. lemon juice, divided
1/4 c. flour
2 tbsp. butter
1 tbsp. vegetable oil
1/3 c. chicken broth or dry white wine

Lay pieces of veal prepared for scaloppine on a platter or piece of waxed paper. Season lightly on both sides with salt and pepper. In a shallow dish or pie plate, beat the egg until light with 1 tablespoon of lemon juice. Scatter the flour on a plate or a piece of waxed paper.

In a large, heavy skillet, over medium high heat, heat the butter and oil together. When almost hot enough to fry in, dip a piece of veal into the egg then into the flour to coat lightly on both sides. Add the coated veal to the skillet and fill up skillet with 1 or 2 more pieces. Saute quickly on both sides, until batter is lightly browned. Remove to a platter.

Add remaining lemon juice and broth or wine to skillet. Boil vigorously, stirring with a wooden spoon to dissolve any pan brownings and to reduce to a light sauce. Spoon sauce over cooked veal or turn each piece of veal in the sauce before serving immediately drizzled with any extra sauce. Serves 2.