Veal Picatta

1 lemon
1/2 lb thinly sliced veal or chicken (pounded about 1/4-1/3″thick)
1/3 c flour
1/4 tsp salt
Freshly ground pepper
1 tbsp oil
4 tbsp butter or margarine
1 tbsp minced fresh parsley

Cut 5-6 slices of lemon
Squeeze 1 tbsp from remaining lemon
Set aside
Place veal between waxed paper and pound
Combine flour, salt and pepper on waxed paper
Dredge veal in flour to coat lightly
Meanwhile in heavy skillet, heat oil and 2 tbsp of butter or margarine until very hot. Add veal, a few pieces at a time and sauté quickly until lightly browned. Remove veal to warming platter. Remove skillet from heat, swirl in lemon juice and scrape any brown bits from the bottom of pan. Add remaining 2 tbsp of butter and stir on medium heat until melted. Stir in parsley. Pour over veal. Garnish with lemon slices. Makes 2 servings.

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