Veal Scaloppini in Lemon Sauce

1 1/3 pounds veal cutlets or scaloppini

1/2 cup lemon juice

3 tablespoons olive oil

Fresh rosemary and garlic to taste

Salt

Lightly pound the cutlets to flatten them out, salt them lightly, and marinate them in the lemon juice and a tablespoon of the olive oil for a half hour.

When it comes time to cook them heat the marinade, oil, and herbs to taste in a skillet, and when the mixture is bubbling briskly add the meat.

Cook briskly, turning the meat once, and finish cooking it over a more moderate flame, sprinkling it with more lemon juice if need be. The cooking time should be quick, just a few minutes.

Variation:

1 1/3 pounds (600 g) veal cutlets or scaloppini

1/2 cup dry white wine

3 tablespoons olive oil

Flour

Fresh sage, garlic, and lemon juice to taste

Salt

Salt and flour the slices of meat, brown them in some of the olive oil, then add the wine and continue cooking over a brisk flame until it has evaporated. Reduce the flame and continue cooking the meat until done, adding a tablespoon or two of water or broth to keep it from drying out.