Approximately 1 lb. veal (scalopini cut)
1/2 c. flour
1/2 stick butter
2 lemons
1 (4 oz.) can mushrooms
1/4 c. bread crumbs (fine)
1 tbsp. parsley

Cut veal into 8 pieces. Pound with meat mallet until very thin. Coat each piece with flour. Melt 2 tablespoons butter in large skillet over medium heat, brown veal, a few pieces at a time, pushing cooked pieces to the sides. Add more butter if necessary. When all veal is cooked, cut up 1 lemon and squeeze its juice over the meat. Add parsley. Add can of mushrooms and stir. Sprinkle in bread crumbs. Cover and simmer about 5 minutes, stir occasionally. Serve garnished with lemon slices.