Get thin slices of veal, pass them in flour.
In a (you guessed it) non-stick frying pan, put some margarine and melt on medium flame.
Then add the veal and allow to nearly brown on one side before turning over.
Then have the other side cook well.
At the end, add freshly squeezed lemon juice.
Raise flame so that the lemon draws.
Serve the veal with the sauce, and if you have a bit of time, dust with some finely chopped parsely.