2 tablespoon olive oil
1/4 cup butter
1 lb veal, sliced
3/4 cup flour
1 tablespoon lemon juice
1 teaspoon capers
2 tablespoon parsley flakes
1/2 each lemon, sliced
1 single salt
1 single pepper

Heat oil and half the butter in skillet over a medium-high heat. Coat thinly-sliced veal in flour and brown both sides in the hot skillet. Transfer to a warm platter and season with salt and pepper. Remove skillet from heat, add lemon juice, capers, parsley and remaining butter. Stir. Briefly warm sauce to medium heat. Pour sauce over veal on warm platter Garnish with lemon slices and serve.

Yield: 4 servings