4 (6 oz.) veal chops or cutlets
1/2 c. flour
6 tbsp. butter
1/3 c. dry white wine
3 tbsp. fresh lemon juice
Salt and pepper to taste
1 tbsp. chopped fresh parsley

Coat veal on each side with flour. In a large skillet, melt butter. Add floured veal; cook over medium-low heat 5 minutes, turning to brown both sides lightly. Add wine and lemon juice. Season with salt and pepper. Cover and simmer 5 minutes or until veal is done. Place on a warm platter. Pour pan drippings over veal. Sprinkle parsley over top. Makes 4 servings.