Heat the oil and some butter in a pan at minimum heat. Season the scalopes with salt and pepper. Fry for 3 minutes, turning so that they do not get stuck. When both sides are brown, remove the meat and put in a preheated dish and keep covered. Pour the white wine and the
lemon juice in a pan. Remove the remains stuck at the bottom and reduce the sauce at high heat, stir continously. Add the remaining minced butter, beating until thick. Pour the sauce on the meat and serve immediately. Garnish with a dill twig,
lemon pieces and a grated
lemon rind.
