4 tablespoons of olive oil
8 thin veal steaks, approximately 2 ounces each
Salt to taste
Black pepper to taste
2 tablespoons of finely chopped fresh basil
4 lemon wedges
Heat 2 tablespoons of olive oil in a large skillet over high heat. Rub all sides of veal lightly with the remaining olive oil and season with salt and pepper. Sear steaks quickly, about 1 minute per side. Place the veal on a warmed plate. Sprinkle with basil, garnish with lemon, and serve immediately.