Heat 15 mL (1 tbsp.) olive oil in a skillet over high heat and quickly brown the veal cutlets on each side.

Remove from heat and keep warm.

Prepare a white roux in a saucepan: melt the butter without colouring it and add the flour, stirring constantly. Cook the flour for a few minutes while continuing to stir. The flour is cooked when the mixture is foamy and colourless. Set aside.

Deglaze the skillet used to cook the meat with the lemon juice to pick up the browned bits. Add the white wine and whisk. 

Add the white roux and whisk again. 

Season to taste.

Serve cutlets with wilted spinach and white rice.