2 lbs. veal filets
Flour
Salt & pepper
2 tbsp. olive oil
1 c. butter
6 tbsp. white wine
1 tbsp. lemon juice
1 lb. fresh mushrooms, sliced

Pound veal gently until thin. Sprinkle lightly with flour, salt and pepper. Heat oil and 2 tablespoons butter until melted; add veal to skillet and saute on both sides until cooked. Set veal aside to warm plate. Add wine to pan to de-glaze. Add remaining butter, lemon juice and mushrooms to pan and saute until tender. Place veal on plates and top with mushrooms and sauce. Garnish with fresh herbs. Serves 8. Cooking time - 30 minutes.

OPTION: substitute boneless pork for veal.