Veal Piccatta - cooking recipe

Ingredients

2 lb. veal cutlets, each cut 1/4 inch thick
salt and pepper
1/3 c. all-purpose flour
1/3 c. olive oil
2 Tbsp. butter
1 c. water
1/2 c. dry white wine
1 chicken flavor bouillon cube or envelope
2 medium lemons
parsley sprigs

Preparation

With meat mallet, pound cutlets to 1/8 inch thickness. Sprinkle with salt and pepper and coat with flour.
In skillet, over medium-high heat, in olive oil and butter, cook veal until lightly browned on both sides.
Reduce heat to low.