Veal Scaloppine with Lemon

Yield:	6 Servings
Categories:	Italian, Meats

1 1/2	lb	Veal scaloppine from the top round, sliced about 1/4" thick
1	c	All-purpose flour
2	tb	Olive oil
1/2	c	Butter
		Juice of one lemon
3	tb	Finely chopped fresh parsley
		Salt and pepper to taste
2		Lemons, thinly sliced (garnish)