Veal cutlets are tenderized, breaded, sautéed and served in a buttery lemon pan sauce.

Italian Lemon Veal

1 pound veal cutlets
1/3 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black ground pepper
2 tablespoons butter
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons lemon juice

1. Pound veal until tender and about 1/4-inch thick; cut into serving pieces. In a medium bowl, mix flour with salt and pepper and roll the veal in the mixture until evenly coated.
2. In a large skillet heat olive oil over medium heat and brown the veal on each side, about 3 to 4 minutes per side; remove and set aside.
3. Add butter to the skillet, and when melted, add lemon juice; reduce the heat and stir until thick. Pour over the veal. Remove from heat and serve warm.

Makes 4 servings.