1 lb. veal (boneless chicken breast may be substituted)
Flour, salt, and pepper
2 tbsp. butter
2 tbsp. olive oil
2 tbsp. white wine
2 tbsp. lemon juice
Thin sliced lemon

Cut meat into pieces, 3 x 3 inches. Place between wax paper and pound with mallet. Dip meat into flour, salt, and pepper mixture to coat lightly. Heat butter and oil in heavy, large skillet. Add meat in one layer. Cook over medium, high heat until golden brown on one side; turn and cook until brown on the other side. Cooking time, approximately 4 to 6 minutes. Carefully pour off fat from skillet, holding meat back. Return skillet to heat; add wine, cooking briefly, until it starts evaporating, stirring to dissolve any brown particles in skillet. Add lemon juice and turn meat in the thin sauce created. Transfer meat to warm plates; garnish with lemon slices.