Spread flour over a lg. Piece of waxed paper and coat ea slice of veal with flour. In a lg. Skillet, heat 2 tb. Butter with olive oil until hot but not smoking. Add veal slices to skillet to fit comfortably. Cook over high heat to brown on all sides, about 2 min. Transfer to a heated platter and sprinkle with salt and pepper. Add lemon juice, wine and broth to the drippings in the skillet. Bring to a boil for 2-3 minutes stirring to loosen all particles. Add parsley and remaining 2 tb. Butter. Place scallopini in skillet and heat turning in sauce for a minute or two. Arrange on a warm serving platter and pour sauce over. *May be made with chicken breasts (Chicken Piccata).