|Veal||1 1⁄2 Pound (For Scaloppine)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Tablespoon|
|Chicken bouillon granules/1 envelope instant chicken broth||1 Teaspoon|
|Water||1 Cup (16 tbs)|
Dip veal in flour in a pie plate; tap off any excess.
Heat butter or margarine and oil until foaming in a large skillet.
Brown veal, turning once, several pieces at a time; remove to a warm plate.( Add additional butter or margarine and oil to skillet during browning, if necessary.)
Stir chicken broth and water into skillet, scraping pan to loosen brown bits.
Grate rind from one of the lemons, then squeeze juice.
Stir rind and juice into sauce in pan.
Return veal to skillet.
Simmer, covered, 15 minutes, or until veal is tender and sauce has thickened slightly.
Thinly slice remaining lemon; use as a garnish between veal slices; add parsley sprigs.