1 1/2 lbs. veal or chicken (thin slices)
Salt and pepper to taste
Flour
3 tbsp. butter
1 tbsp. olive oil
2 cloves garlic, minced
1/2 lb. fresh mushrooms, sliced
2 tbsp. fresh lemon juice
1/2 c. dry white wine
2 tsp. capers plus 1 tsp. caper juice
3 tbsp. minced parsley
1/2 lemon, thinly sliced, optional

Sprinkle meat with salt and pepper on both sides and dust lightly with flour. Heat butter and olive oil in a large skillet. Add meat, and brown on both sides. Remove meat, from skillet. Add garlic and mushrooms to pan and cook one minute. Return meat to pan. Add lemon juice, wine, cover and simmer for 20 minutes or until meat is tender. Add capers. Remove to warm platter. Sprinkle with parsley and garnish with lemon slices.