Paula's Veal Picatta

This is completely fancy and so delicious. I was highly impressed with myself when I made this first time a couple of months ago. I had never cooked veal, and this was a great way to try it out!

VEAL PICATTA

1/4 lb. per person veal
1/2 c. + 1/8 c. butter
flour
garlic salt
pepper
1-2 fresh lemons
2 T. (or more) fresh lemon juice
Green onions, sliced
Fresh parsley, chopped

Take veal if thick and pound thin. Dredge in flour mixed with garlic salt and pepper. (Just eyeball the amount here depending on how many steaks you are making...you just want to season the flour.) Melt butter in a skillet. When hot, place veal in a single layer. Cook 45-60 seconds on each side. Brown well. Remove to warmed platter. Slice lemon(s) thinly. Reserve one slice for each piece of veal. Squeeze at least 2 T. juice into butter. Remove skillet from heat. Melt 1/8 c. butter in skillet (swirl in skillet to melt). Add sliced green onions to taste along with chopped fresh parsley to taste. Scrape any bits from bottom of skillet. Garnish each piece of veal with a lemon slice. Pour skillet mixture over veal. Serve with cooked pasta or wild rice.