1 1/2 lb. veal or chicken cutlets
Salt, pepper and flour
2 tbsp. butter
3 tbsp. olive oil
3/4 c. beef or chicken stock
6 paper - thin slices of lemon
1 tbsp. lemon juice
2 tbsp. butter

Season veal with salt and pepper, then dip in flour. In skillet, melt butter with oil over moderate heat. When foam subsides, add veal and saute about 2 minutes on each side or until golden brown. Transfer veal to a plate. Pour off most of fat, leaving thin film on bottom. Add 1/2 cup stock and boil briskly for 1 - 2 minutes, stirring constantly and scraping bottom. Return veal to skillet and arrange lemon slices on top. Cover skillet and simmer over low heat 10 to 15 minutes, or until veal is tender.

To serve, transfer veal to platter and surround with lemon slices. Add 1/4 cup stock to skillet and boil briskly until reduced to syrupy glaze. Add lemon juice and cook, stirring for 1 minute. Remove from heat, swirl in 2 tablespoons butter and pour sauce over scallops.