Veal Piccata - cooking recipe

Ingredients

2 lb. veal cutlets
1/3 c. all-purpose flour
1/3 c. olive oil
2 Tbsp. butter
1 c. water
1/2 c. dry white wine
1 envelope or cube chicken bouillon
2 medium lemons
parsley sprigs
salt and pepper

Preparation

With meat mallet, pound cutlets to 1/8-inch thickness.
On waxed paper, sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Add flour and coat cutlets.
In a 12-inch skillet over medium-high heat in hot olive oil and butter, cook veal a few pieces at a time until lightly browned on both sides.
Add more olive oil if necessary.
Reduce heat to low.
Into drippings in skillet, stir water, wine, bouillon and 1/2 teaspoon of salt, scraping to loosen brown bits.
Return veal to skillet; cover and simmer 15 minutes until cutlets are tender.
Cut 1 lemon and squeeze out juice.
Thinly slice the other.
Remove cutlets to platter; keep warm.
Stir lemon juice in pan.
Heat until boiling over high heat.
Spoon over cutlets.
Garnish with parsley. Serves 8.