Ronald reagan's veal scaloppini

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Ingredients: [ul] 2 1/2 lb Veal cutlets; sliced thin 2 tb Flour Salt & pepper to taste 3 tb Olive oil 3 tb Butter 1 Lemon; sliced thin 1 Juice of lemon 3 dr Garlic juice; use a press 2 tb Parsley; minced 1/4 c Water[/ul]Pound veal cutlets slightly and dust with flour, salt and pepper. Cook them quickly on both sides in olive oil and butter. When brown on both sides, remove to a platter; keep warm. In pan, brown lemon slices; arrange on meat. Add lemon juice to pan along with garlic juice, parsley and water. Bring to a boil, stirring the crusty bits from pan. Add salt if needed. Pour over the meat.
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