Veal Piccata

Place cutlets between two sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness using a meat mallet or rolling pin. Combine flour, salt and pepper; dredge cutlets in flour mixture. Cook in oil in a skillet over medium heat 1 minute on each side. Remove from skillet, keep warm.

Add vermouth to skillet.

Cook until thoroughly heated.

Add butter and lemon juice.

Heat until butter melts.

Pour over cutlets and sprinkle with lemon rind.