| | Directions | | Heat oil and 2 tablespoons butter in large skillet over medium-high heat. Dredge veal in flour. Shake off excess. Cook veal until lightly brown on both sides, about 1 minute. Transfer to warm platter, season with salt and pepper. Remove skillet from heat. Add lemon juice, scraping loose the cooking residue. Add remaining butter and parsley. Add veal, turning pieces in sauce to warm. Transfer to serving dish. Pour sauce over veal. Garnish with lemon slices. Serves 2 to 4. |
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| Ingredients | | - |  | 1 pound boneless veal slices |
| - | | 1/4 cup butter |
| - | | salt & pepper to taste |
| - | | 2 tablespoons fresh parsley, finely chopped |
| - | | 2 tablespoons vegetable oil |
| - | | flour |
| - | | 2 tablespoons Lemon Juice |
| - | | 1/2 lemon, thinly sliced |
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