Ingredients: 600 gr (24 oz) rump of veal cut into slices; 100 gr (4 oz) flour; 100 gr (4 oz) butter; juice of 4 lemons; 1 dl (3 fl oz) olive oil; white wine; a pinch of salt.

Flour the slices of meat. In a pan heat a bit of oil with the butter and cook the slices over low heat making them brown on both sides. Add salt and gradually add the lemon juice. After 10 minutes of cooking, pour a bit of white wine and continue cooking for another 2 minutes over high heat. Serve hot.