|Veal cutlets||1 Pound|
|Flour||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Teaspoon|
|White wine/Marsala||1 Cup (16 tbs)|
Flatten meat till 1/2 inch thick.
Cut into serving pieces.
Combine flour, salt and pepper and dredge meat lightly.
Brown well in hot oil over high flame about 2 minutes on each side.
Blend lemon juice and wine and pour over browned cutlets.
Reduce heat to low, cover pan and simmer for 2 to 3 minutes.