Veal scaloppine with lemon sauce

• 3 tablespoons olive oil
• 60 g butter
• 8 thin boneless veal steaks
• plain flour, for coating
• 2 tablespoons lemon juice
• 2 tablespoons finely chopped fresh parsley
• lemon slice, to garnish

1. Heat the oil and half the butter in a large frying pan over medium heat.
2. Coat the veal steaks in the flour, shake off any excess and add to the pan, cooking in batches if necessary.
3. Cook for 1 minute, or until lightly browned on one side.
4. Turn over and cook for another minute, or until brown.
5. (Thin veal steaks should only take 1 minute to brown on each side- any longer and it will toughen the meat.)
6. Transfer to a warm plate and season with salt and pepper.
7. To make the lemon sauce, reduce the heat to low and add the lemon juice, parsley and remaining butter to the pan.
8. Stir to combine, then add the veal and turn in the sauce for 1 minute, or until heated through.
9. Serve the veal with the lemon sauce and garnish with lemon slices.
10. Serve with a green salad or vegetables, if desired.

olive oil, butter, veal steaks, flour, lemon juice, fresh parsley, lemon slice

Taken from www.food.com/recipe/veal-scaloppine-with-lemon-sauce-38292 (may not work)