1 lb. thinly cut veal scaloppine
3 tbsp. flour
4 tbsp. real butter
1/2 lb. fresh mushrooms, sliced
1/2 lemon
1/2 c. dry white wine
Fresh parsley
Lemon slices

Cut veal into serving pieces, then coat each piece lightly in flour. Heat butter in skillet until it sizzles, do not let it get brown. Add veal and cook veal over high heat until lightly browned on both sides. Add mushrooms, sliced and saute until brown.

Squeeze lemon over veal in pan, then add wine, swoosh everything around in the pan and cook 1 minute longer.

Arrange veal on serving platter, garnish with parsley sprigs and lemon slices. Serves 4.

Chicken breast cut thin, skinned, boned & pounded between wax paper are a great substitution for veal.