• 1 lb. veal scallopini (thin veal cutlets)
• Flour seasoned with salt and pepper for dredging
• 2 tablespoons extra-virgin olive oil
• 6 tablespoons butter
• 1 tablespoon minced fresh garlic
• 4 tbs. butter
• 1 glass dry white wine (Marsala wine can be substituted)
• 1/3 cup fresh lemon juice
• Chopped fresh parsley

      Dip the veal in the flour to coat; shake off excess. Heat the oil and 2 tablespoons of butter in a large skillet over high heat. Add the veal and sauté until lightly browned, about 2 minutes per side.
      Remove the veal and keep warm. Reduce the heat to medium-high.
      Melt the 4 tablespoons of butter in the pan. Add the garlic and saute until softened, about 1 minute. Add the wine and reduce for about 1 minute. Add the lemon juice and cook another 2 minutes.
     Return the veal to the pan and simmer just until hot, about 2 minutes. Serve immediately, spooning some of the sauce over the meat and garnishing with the parsley.

• Throw in a tablespoon of capers with the lemon sauce
• Add a small can of chopped artichoke hearts and saute with the lemon sauce
• Add a small can of pickled mushrooms and thyme leaves and saute with the lemon sauce
• When making the sauce use 1 cup blueberries, 6 tbsp orange juice, 6 tb lemon juice 2 tsp each of orange peel and lemon peel, 1 tsp fresh ginger