Veal Piccata (Italian Style Veal Scallops)

2 Servings

3/4 Lb Veal Round, Sliced

1/3 Cup Flour, Unsifted

1/4 Thick & Pounded

1 Tbls Olive Oil

Thin as for Scaloppine 2 Tbls Lemon Juice

3/4 tsp Salt

2 tsp Parsley, Minced

1/8 tsp Pepper

Sprinkle both sides of veal with salt and pepper.

Cut into squares, about 3 x 3".

Dredge in flour.

Shake off any excess.

Heat the oil and the butter in a heavy skillet over high heat for 1 minute.

Add the veal.

1 to 2 minutes per side.

Drain on paper towelling.

Add the lemon juice and parsely to the skillet.

Stir quickly to get up any browned bits.

Return the veal to the skillet.

Warm for a minute or two, basting with the lemon & parsley mixture.

Serve.