Veal Scallopini Piccata - cooking recipe

Ingredients

12 flattened medallions veal (approximately 3 oz. each)
1/2 c. flour
3 lemons
1/3 c. butter
1/3 c. olive oil
1/3 c. parsley, chopped

Preparation

Dredge veal medallions in flour; shake well.
Heat butter and oil in skillet.
Cook veal on both sides until browned.
Cut 2 lemons and squeeze over veal.
Season to taste.
Simmer for 2 minutes.
Serve on platter; garnish with the third lemon, sliced thin.