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Be sure the veal is sliced very thin. IT can be pounded with a wooden mallet. Sauté the onion and garlic in melted butter and margarine. Lightly dredge veal in flour and sauté over low heat for 2 minutes per side. Remove veal. Mix chicken broth, wine and lemon juice. Cook until reduced to half. Add veal to broth mixture and cook about 3 more minutes.