Veal Piccata

Directions

1. 1
   With meat mallet, pound cutlets to 1/8-inch thickness.
2. 2
   On waxed paper, sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
3. 3
   Add flour and coat cutlets.
4. 4
   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.
5. 5
   Add more olive oil if necessary.
6. 6
   Reduce heat to low.
7. 7
   Into drippings in skillet, stir water, wine, bouillon and 1/2 teaspoon of salt, scraping to loosen brown bits.
8. 8
   Return veal to skillet; cover and simmer 15 minutes until cutlets are tender.
9. 9
   Cut 1 lemon and squeeze out juice.
10. 10
    Thinly slice the other.
11. 11
    Remove cutlets to platter; keep warm.
12. 12
    Stir lemon juice in pan.
13. 13
    Heat until boiling over high heat.
14. 14
    Spoon over cutlets.
15. 15
    Garnish with parsley. Serves 8.