Veal Piccata

Place the flour on a plate and spread it around.

Place a large frying pan on high heat. Pour the olive oil in a pool in the center of the pan. Place the butter in the center of the oil. When the butter starts sizzling, spread the butter and oil to coat the bottom of the pan. Quickly place a piece of veal in the flour, coating it on both sides, and shake it gently to remove any excess flour. Place it in the pan and repeat with the remaining scaloppini. Cook the scaloppini until browned, about one minute. Turn and cook about one minute more. Transfer the scaloppini to a dinner plate.

Add the wine and lemon juice to the pan and stir with a metal spatula to release ant bits of veal stuck to the bottom of the pan. Divide the scalloppini between individual plates and top with the sauce. Season with salt and pepper and serve immediately.