2 boneless veal cutlets
1 c. fresh mushrooms, sliced
1 c. onion, sliced thin
4 tbsp. white wine
2 tbsp. Parmesan cheese
1/2 lb. butter
2 tbsp. lemon juice
Scant garlic powder
Scant all-purpose seasoning

In skillet add butter, lemon juice, garlic powder and season salt. Mix gently until sauce forms. Remove some for later. Saute veal and mushrooms and onions until veal is cooked (only about 5-7 minutes). Place veal in a small casserole dish. Top with Parmesan cheese, sauteed mushrooms and onions, then with butter sauce. Serve.