Pound the veal slices between two pieces of waxed paper with a meat pounder or a heavy flat-bottomed jar.
Juice a lemon.
Sauté the veal slices in olive oil and butter on high heat, turning once. When they are golden brown, add about 1/4 cup white wine. Scrape the bits of cooked stuff on the bottom of the pan into the wine. Cook over high heat for a minute or two until the liquid is slightly reduced. Add the lemon juice. Taste and adjust lemon juice and salt and pepper.
This can be made with boneless breast of chicken and is then Chicken Piccata.