Veal In Lemon Butter Sauce - cooking recipe

Ingredients

1 lb. veal cutlets (thick), cut in pieces
flour for dredging
salt and pepper
3 Tbsp. butter or margarine
6 Tbsp. dry wine
1 tsp. lemon juice
1/4 c. butter

Preparation

Dredge veal cutlets in flour; salt and pepper.
Heat butter in hot skillet.
Add meat and brown.
Reduce heat and cover pan. Cook for 20 minutes.
Turn veal 2 or 3 times.
Transfer meat to warm platter and keep warm.
To juice, add wine, lemon juice and remaining butter.
When butter has melted, pour over meat and serve.
Serve immediately.