2 lbs. veal tenderloin, pounded very thin
1/3 c. all-purpose flour
6-8 tbsp. butter
Salt and pepper to taste
3/4 c. dry white wine (I prefer vermouth)
4 tbsp. minced shallots
2 tbsp. lemon juice
1/2 c. minced parsley
1/2 c. butter, chilled

Dip veal in flour, shaking off excess. Heat 3 tablespoons butter in fry pan over medium heat. Quickly saute a few pieces at a time turning to lightly brown both sides; add butter as needed. Remove meat; keep warm on heated platter.

When all veal is cooked, season with salt and pepper. Pour excess butter out of pan; add wine, shallots and lemon juice; reduce to one third. Take off heat. Add parsley and 1/2 cup butter, quickly and lightly blending with a small whip to a creamy texture. Pour sauce over veal. Serve immediately. Makes 6-8 servings of 3 pieces each.