Veal Scallopini with Lemon
Pound four veal scallops very thin. Just before cooking, dredge veal in flour and tap off excess. Saute in 1 T. olive oil and 1 T. butter over medium high heat for 1 minute on each side. Add salt and pepper. Remove veal from pan and add 1/4 c. freshly squeezed lemon juice. Reduce pan juices with lemon juice and pour over veal.
We had ours with baked fennel with parmigiano:
Slice two heads of fennel into thin rings. Saute in 1 T. butter until slightly soft. Pour into baking dish and top with grated parmigiano. Bake at 375 for 30 minutes.