Mix together flour, salt and pepper on a large plate. Dredge veal in flour, coating both sides and patting off any excess.
Coat a large nonstick skillet with olive oil or cooking spray; set over high heat. Saute veal on both sides until nicely browned and firm, about 2 minutes per side. (Do this in batches if necessary). Remove and set aside.
Add butter, pine nuts and garlic to pan and toss over medium heat until fragrant (about 2 minutes). Whisk in lemon juice and broth; bring to a simmer.
Return veal to the pan, along with any accumulated juices, just long enough to reheat (about 3 minutes). Place veal on dinner plates and top each with 1/4 of the sauce. Sprinkle with parsley and serve.
Originally Submitted
11/13/2009
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