Veal Scaloppine - cooking recipe

Ingredients

2 to 2 1/2 lb. veal cutlets, sliced thin
2 Tbsp. flour
salt and pepper
3 Tbsp. olive oil
3 Tbsp. butter
1 lemon, very thinly sliced
few drops garlic juice (use a press)
2 Tbsp. minced parsley
1/4 c. water
salt to taste

Preparation

Pound veal cutlets slightly and dust with flour and salt and pepper to taste.
Cook them quickly on both sides in olive oil and butter.
When brown on both sides, remove to a platter and keep warm.