3/4 lb. veal
1/4 c. flour mixed with 1/2 tsp. salt and 1/8 tsp. pepper
2 to 3 tbsp. butter
1 tbsp. olive oil
1 clove garlic (cut in half)
1/4 lb. mushrooms, sliced
1 tbsp. lemon juice
1 c. dry vermouth
1/3 c. chicken broth
1 tbsp. chopped parsley

Pound veal. Dip into flour mixture. Heat oil and 2 tablespoons butter until hot. Add garlic. Brown veal 2 to 3 pieces at a time for 2 to 3 minutes each side. Place in 8 x 8 x 2 inch dish. Discard garlic. Add 1 tablespoon butter, if necessary and saute mushrooms for 2 minutes. Pour over meat. Stir lemon juice into skillet. Add wine and broth. Stir 1 minute over low heat. Pour over veal. Cool. Cover and refrigerate until ready to serve. To serve, preheat oven to 325 degrees. Bake 30 minutes covered. Sprinkle with parsley and serve hot with fettucini. Serves 4.