Veal Piccata
["2 lb. veal cutlets", "1/3 c. all-purpose flour", "1/3 c. olive oil", "2 Tbsp. butter", "1 c. water", "1/2 c. dry white wine", "1 envelope or cube chicken bouillon", "2 medium lemons", "parsley sprigs", "salt and pepper"]
["With meat mallet, pound cutlets to 1/8-inch thickness.", "On waxed paper, sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of pepper.", "Add flour and coat cutlets.", "In a 12-inch skillet over medium-high heat in hot olive oil and butter, cook veal a few pieces at a time until lightly browned on both sides.", "Add more olive oil if necessary.", "Reduce heat to low.", "Into drippings in skillet, stir water, wine, bouillon and 1/2 teaspoon of salt, scraping to loosen brown bits.", "Return veal to skillet; cover and simmer 15 minutes until cutlets are tender.", "Cut 1 lemon and squeeze out juice.", "Thinly slice the other.", "Remove cutlets to platter; keep warm.", "Stir lemon juice in pan.", "Heat until boiling over high heat.", "Spoon over cutlets.", "Garnish with parsley. Serves 8."]
["veal cutlets", "all-purpose", "olive oil", "butter", "water", "white wine", "chicken bouillon", "lemons", "parsley sprigs", "salt"]