1 lb. veal scallops
1/3 c. flour mixed with salt and pepper to taste
3-4 tbsp. butter
1-2 tbsp. oil
1 clove garlic, peeled and cut in half
1/2 lb. fresh mushrooms, sliced
1-2 tbsp. lemon juice
1/4 c. white wine
1/2 c. chicken broth
1 1/2 tbsp. chopped parsley

Dip veal scollops in flour mixture. In large skillet heat 2 tablespoons butter and oil until hot, add garlic. Brown veal for 2-3 minutes each side. Place in baking dish. If skillet is dry, add 1-2 tablespoons butter and saute mushrooms for 2 minutes over veal scaloppine. Back in skillet, stir in lemon juice, wine and broth over low heat. Pour sauce over veal. Cool. Sprinkle with parsley. To serve, bake at 325 degrees for 30 minutes.