In a non-stick skillet, heat oil. Add veal, saute' 5 to 6 minutes. Turn, add lemon juice. Cook 2 to 3 minutes or to desired doneness. Remove veal to heated plate. Add wine to skillet; deglaze over high heat, stirring constantly. Pour wine over veal. Top each veal scallop with a slice of lemon. Sprinkle with black pepper.