Veal Scallops With Lemon

Ingredients 1 1/2 pounds veal scallops, cut 3/8-inch thick Salt Freshly ground black pepper Flour 2 tablespoons butter or margarine 3 tablespoons olive oil 1/2 cup chicken bouillon 1 lemon, cut in thin slices Directions Place scallops between 2 pieces of waxed paper. Pound flat with the side of a cleaver or any heavy object.