1

If veal isn't paper thin, pound it with a meat tenderizer until it's very thin.

2

Mix the flour, salt and pepper in a flat bowl. Dip veal slices in the flour mixture.

3

Heat oil and ¼ cup butter in a large skillet until it sizzles. Lay each slice of veal flat, in a single layer, and brown on both sides. When browned and tender, remove from the pan. Pour off the fat and add to the pan the remaining butter, lemon juice and parsley. Return the veal and heat, stirring well to coat the veal with lemon juice and parsley.

4

Cover and simmer over very low heat for 15 minutes.