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      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)

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