Trim veal of all fat and coat with the seasoned flour.
Melt the butter in a frying pan and fry veal until cooked through. This won't take long as veal slices are very thin. Remove from the frying pan and keep hot.
Add diced bacon to the frying pan with the onion and cook until tender and lightly brown. Mix in any remaining flour then the stock and lemon juice. Bring to the boil, still stirring and cook for 5 minutes. Add seasonings to taste.
Serve the veal arranged on a bed of cooked rice and coat with the sauce.