Veal Picatta
2 fillet of veal or chicken pounded thin
1 tablespoon flour and 3 tablespoons butter to make a roux
1 tablespoon oil
1/4 cup chicken broth
1/4 cup white wine
juice of 1 lemon
2 tablespoons fresh chopped parsley
Lightly coat fillets with flour and salt and pepper. Saute in melted butter/oil for 2 minutes on each side.
Remove veal to platter and stir chicken broth and wine. Boil briskly stirring constantly. Add lemon juice. Remove pan from heat and swirl in butter. Garnish with fresh parsley.
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