8 Veal Scaloppini* You can either buy the thinly sliced, pounded scaloppini, or else you can buy cutlets and pound them yourself.
4 Lemons -- Juiced
Flour -- For dredging
Olive Oil -- For sautéing
1 Lemon -- Juiced
Chives Or Parsley -- For garnish
Marinate scaloppini in lemon juice (of 1st 4 lemons) for 15 minutes. Dredge in flour and sauté over moderate heat until cooked. Remove to a warm platter and add remaining lemon juice to pan.
Boil, scraping to deglaze the pan. Pour this sauce over the scaloppini Garnish with chopped chives (or parsley)