VEAL PICCATA                           Servings:  4

1 1/4 lbs.    boneless veal, cut 1/4 inch thick (or 4-6 cutlets)
1/4 c.        flour                    1/2 tsp.  salt
1/8 tsp.      pepper                   3   T.    vegetable oil
3   T.        unsalted butter          2/3 c.    dry white wine
2   tsp.      grated lemon peel                  lemon slices

    Cut meat into strips about 1 1/2 inches wide by 3 inches long.
Mix together flour, salt and pepper, and lightly dust meat, shaking
off excess.  Heat oil and 1 T. butter until melted.  Add meat and
cook quickly, turning to brown both sides (about 4 minutes).

	Remove meat to warm platter.  To pan add wine and bring to boil,
scraping occasionally.  Stir in lemon peel and remaining butter and
heat until melted.  Spoon over meat and garnish with lemon slices.