|Flour||1⁄4 Cup (4 tbs)|
|Veal leg||1 Pound, thinly sliced, less than 1/4 inch thick into 3 x 4 inch pieces|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Unsalted butter||2 Tablespoon (1/4 Stick)|
|Lemon||1 , juiced|
|Dry white wine||1⁄4 Cup (4 tbs)|
1. Lightly flour veal on both sides. Shake off excess.
2. In a large heavy skillet heat oil and butter. When bubbling, add veal and saute about 2 minutes on each side. When the veal is nearly cooked, sprinkle on lemon juice. Remove veal from the pan and keep warm.
3. Add wine to the pan and deglaze over high heat, stirring constantly. Reduce liquid to about 3 tablespoons. Pour sauce over veal.
4. Slice the lemon to paper thinness and put a slice on each veal scallop. Sprinkle with salt and pepper. Serve at once.