Piccata di Vitello al Limone

1 pound thin veal scaloppine

2 tablespoons flour

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons butter

½ lemon

½ cup dry white wine

Parsley

1. Wipe veal scaloppine with damp paper towels. Combine flour, salt, and pepper. Use flour mixture to coat veal well.

2. Heat butter in a medium skillet until it sizzles. Add half of veal slices, and cook over high heat until well browned on both sides; remove. Repeat with remaining slices of veal.

3. Return all veal to skillet. Slice lemon and add, along with dry white wine, to veal. Cook over low heat, covered, for 5 minutes.

4. Arrange veal on serving platter. Garnish with parsley sprigs.

Makes 4 servings.