|Veal cutlets||2 Pound (Each 1/4 Inch Thick)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Olive oil||1 Tablespoon|
|Water||1 Cup (16 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chicken bouillon cube||1 (Or Envelope)|
1. With meat mallet or dull edge of French knife, pound cutlets to 1/8 inch thickness. On waxed paper, mix flour and 1 teaspoon salt; coat cutlets with flour mixture.
2. In 12-inch skillet over medium-high heat, in hot butter or margarine and 1/3 cup olive oil, cook cutlets, a few pieces at a time, until browned on both sides, removing pieces to plate as they brown and adding more oil if necessary.
3. Reduce heat to low. Into drippings in skillet, stir water, wine, bouillon, and 1/2 teaspoon salt, scraping to loosen brown bits. Return cutlets to skillet; cover and simmer 15 minutes or until cutlets are fork-tender. Cut 1 lemon in half; squeeze to remove juice. Thinly slice the other lemon. Overlap cooked cutlets on large platter; keep warm. Stir lemon juice into liquid in skillet; over high heat, heat to boiling. Spoon liquid over cutlets; garnish with lemon slices.