Dredge veal with seasoned flour. Cook in hot olive oil quickly on both sides. Add wine and lemon juice. Cover and cook over low heat until tender. Sprinkle with salt, pepper and minced parsley. Garnish with sliced lemon dipped in minced parsley. Yield: 8 servings.
Note: A clove of garlic may be cooked with the meat and removed before serving. Butter may replace the olive oil.