Felicia's Veal Cutlets

I am writing this from memory. Felicia made the best veal cutlets I have ever eaten. The Italian bread was the best part. It soaked up all the butter from the pan as well as juices from the veal.

Felicia's Veal Cutlets

4 veal cutlets, pounded thin if necessary
3 cloves garlic, finely chopped
2 sprigs fresh rosemary
2 tablespoons olive oil
2 tablespoons butter
Salt and pepper
1 cup white wine
2 tablespoons fresh lemon juice
1/2 cup chicken stock
4 thin slices Italian boule

Heat a large cast iron skillet over medium high heat and add the olive oil. add the garlic and the rosemary sprigs and let cook for 3 to 5 minutes. Remove the rosemary sprigs and discard. Add the cutlets to pan and cook until golden brown on each side, about 2 minutes per side. Remove from the pan and place in a serving plate. Place the skillet back into the stove on medium heat. Add the white wine, lemon juice and stock, and allow to cook, scraping up the brown bits from the bottom, for about 5 minutes. Pour the juice into a small bowl. Do not wipe the skillet. Add the butter to the skillet allowing it to melt. Place the 4 slices of bread into the pan, toasting each side for 1 to 2 minutes.
Remove the bread and place on 4 serving plates. Place 1 cutlet onto of each bread slice. Pour the reserved juice over the veal cutlets.