1. Pound veal as thinly as possible.
2. Using a plastic bag, dust veal with flour.
3. In skillet, melt 6 tablespoons Plugrá Butter, brown veal, about 2 minutes per side.
4. Arrange on oven-proof serving dish. Keep warm.
5. Add next three ingredients to skillet. Stir to deglaze pan.
6. Stir remaining 2 tablespoons Plugrá Butter into the sauce, spoon over veal.
7. Garnish with lemon slices or Nasturtiums