4 veal escalopes
2 tbsp. flour
Salt and freshly ground pepper
2 oz. butter
4 tbsp. olive oil
6 tbsp. dry white wine
Lemon slices and sprigs of Italian parsley to garnish

Put escalopes onto board and pat out until thin with a meat mallet or rolling pin. Trim the escalopes to size then coat in the flour seasoned with salt and pepper. Make sure both sides are evenly coated. Melt the butter with the oil in a large, heavy based frying pan. Add the escalopes and fry for 3-4 minutes on each side until tender. During the cooking press the escalopes constantly with a large spatula to help prevent shrinkage and keep them flat as possible.

Transfer the escalopes to a warmed serving platter with a spatula, cover and keep warm. Add the lemon juice and wine to the pan and stir to combine with the cooking juices. Bubble vigorously for 1-2 minutes. Then add salt and pepper to taste. Pour over escalopes, garnish with parsley and lemon slices. Serve immediately. Serves 4. Calories: 305.

NOTE: Venison can be used in place of veal.