1 pound veal leg cutlets, cut 1/4-inch thick
2 Tablespoons olive oil
2 Tablespoons butter
1/2 cup chopped walnuts
1/3 cup freshly squeezed lime juice
2 cups cooked orzo (or other tiny cooked pasta)
1 teaspoon grated lime peel

Flatten the veal cutlets to 1/8-inch. In a large sauté pan, heat olive oil and butter until the butter foams. Add veal, a few pieces at a time. Cook about 2 minutes per side or until lightly browned. Remove and keep warm.

Add walnuts to drippings, cook and stir until lightly toasted. Add lime juice; return veal to pan; toss with nuts. Heat one minute or until heated through.

Serve over cooked orzo; sprinkle with grated lime peel.