Melt 1 1/2 oz. butter in a shallow pan. Dust the veal with flour and sauté briskly, 30 secs. on each side. Remove from the pan, place in serving platter and set aside in a warm place. Melt the remaining butter in a clean skillet,. When hot, add a splash of dry white wine, let reduce quickly then add the juice of one lemon, salt and pepper to taste and parsley. While very hot and foaming, pour the sauce over the veal. Place 2 slices of lemon with a pinch of parsley on each escalope and serve.