Veal Scallopine With Lemon & Parsley

• 4 slices veal, pounded thin
• Flour
• 1 to 2 tablespoons butter
• 2 tablespoons lemon juice
• Olive oil
• 1 handful parsley, chopped
• 2 to 3 tablespoons water
• 1 pinch salt
• Pepper

1. On medium-high heat, add 3 tablespoons of butter & a bit of oil to the pan.
2. Dredge veal in flour, shaking off the excess, and add it to the pan. After a minute or so, as the blood comes to the surface of the meat, it's time to turn it over. Then let it cook a minute or so on the other side, and it's done. Sprinkle with salt and pepper. Set aside on a warm platter.
3. Turn the heat down to low. Add juice of one lemon & the water. Reduce by half. Remove pan from heat. Add in parsley and dot the pan with the remaining butter. Swirl until butter is melted. Serve immediately.

veal, flour, butter, lemon juice, olive oil, handful parsley, water, salt, pepper

Taken from food52.com/recipes/18544-veal-scallopine-with-lemon-parsley (may not work)