| 1 to 1 1/2 lb. veal cutlets, pounded 1/4" thick |
| flour |
| 1/4 c. butter |
| 1/4 c. olive oil |
| 1 t. finely grated lemon rind |
| 1/4 c. lemon juice |
| 1/4 c. dry white wine |
| 1 lemon, thinly sliced |
| 2 T. parsley, minced |
Pat veal dry on paper towels. Dust with very light coating of flour. Heat butter and oil in large skillet until you can smell it, but don't let it brown. Add veal and sauté quickly on both sides until veal is golden. Add lemon rind, juice, and wine. Simmer for 5 minutes. Serve hot, garnished with lemon slices and parsley.
Serves 4 to 6.