Scaloppine is an Italian term describing a thin scallop of meat (most often veal). They are also known as veal cutlets.

Dredge the veal in the flour. Salt and pepper the mixture. Melt 2 tablespoons butter with the olive oil on medium-high heat and fry the veal for 30 seconds on each side until browned. Remove the veal from the pan and set aside. Turn the heat down to medium, add the lemon juice to the pan and scrape the remaining residue from the bottom. Add the remaining tablespoon of butter to the pan. Add any juice that may have collected on the plate holding the veal and the parsley. Return the meat to the pan just long enough to coat the veal with the lemon sauce.