Title: Simple veal piccata
 Categories: Meats, Main dish
      Yield: 6 Servings
 
      1 c  Flour
           Salt & freshly ground pepper
  1 1/2 lb Veal cutlets
      8 tb Unsalted butter
      1    Lemon
      3 tb Minced parsley
 
  SEASON FLOUR WITH SALT AND PEPPER. Dredge cutlets in seasoned flour.
  Heat a heavy-bottomed skillet. Place butter in the skillet and when
  its foam has subsided, add the cutlets. Saute 1-to-2 minutes on each
  side (depending on thickness). Remove from pan and keep warm. To make
  a sauce, add 1 tablespoon fresh butter to the pan, then a squeeze of
  lemon juice. Reduce slightly, stirring, over high heat. Season to
  taste and pour over the cutlets. Sprinkle with parsley.