1 1/2 lbs. veal round or sirloin, cut 1/4 to 1/2 inch thick
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. white wine
2 tsp. capers plus 1 tsp. juice
3 tbsp. minced parsley
1/2 lemon, thinly sliced

Sprinkle veal with seasonings and dust lightly with flour. Heat butter and olive oil in large skillet. Add veal and brown on both sides. Remove veal from skillet. Add garlic and mushrooms to pan and cook 1 minute. Return veal to pan; add juice and wine. Cover and simmer 20 minutes or until veal is tender. Add capers. Remove to warm platter; sprinkle with parsley and garnish with lemon slices.