8 Veal Leg Slices - pounded thin
1/4c Olive Oil
1/2c Chicken Stock
Juice of 1 Lemon
2T Chopped Parsley
Salt and pepper veal slices and dredge in flour. Heat olive oil in frying pan til hot. Add veal in a single layer and cook over high heat til brown about 2 minutes, then turn and brown other side. Remove veal to platter. Return pan to heat and melt butter. Add veal , turning in hot butter. Add any liquid from platter, wine, broth, lemon juice, capers and parsley. Cook , turning until sauce has a nice consistency.