8 oz. linguine (preferably some green, some white)
1/2 c. seasoned bread crumbs
1/3 c. chopped fresh basil or parsley
1 tbsp. grated Parmesan cheese
1 tsp. freshly grated lemon peel
1/4 tsp. coarsely ground black pepper or to taste
1/4 c. lowfat milk (2% milk fat)
8 sm. veal cutlets, pounded thin (1 lb.)
6 tbsp. olive oil, divided
1 tsp. minced garlic (1 med. clove)
4 oz. mushrooms, sliced vertically (1 1/2 c.)
1/3 c. dry white wine or chicken broth
1 lg. lemon, peeled, thinly sliced

Prepare linguine per package directions. While pasta cooks, mix bread crumbs, basil, cheese, lemon peel and pepper together in a large shallow dish. Pour milk into a shallow bowl; dip veal in milk, then roll in crumb mixture, coating well.

Heat 3 tablespoons oil in a large skillet over medium-high heat. Add veal; cook until desired doneness, about 3-4 minutes per side, turning once; remove; cover to keep warm. Add remaining 3 tablespoons oil to skillet; stir in garlic, then mushrooms and cook until mushrooms are crisp-tender, about 3 minutes.

Pour wine or chicken broth, reduce heat to low, cover and cook until sauce thickens slightly. Line serving platter with drained pasta; top with veal; pour sauce over veal. Garnish with lemon slices.