2 lb. veal cutlets
1 c. flour
1/2 c. butter
1/4 c. olive oil
1 tsp. grated lemon rind
1/3 c. lemon juice
1/3 c. dry white wine
salt and pepper to taste
1 to 2 lemons, thinly sliced
2 Tbsp. fresh minced parsley
Pound veal until very thin. Pat dry and dust each slice
with flour. Heat butter and oil in a large skillet and saute
veal both sides until golden. Add lemon rind, juice, wine and
salt and pepper to taste. Simmer 5 minutes. Serve hot.
Garnish with lemon slices and fresh parsley.
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