1 1/2 lbs. thin veal cutlets
1 clove garlic
Unsifted all-purpose flour
1/4 c. butter
1/2 lb. fresh mushrooms
1/2 fresh lemon
Canned chicken broth
1/2 tsp. salt
Dash pepper
Grated lemon peel or snipped parsley

Pound cutlets to 1/4-inch thickness. Cut garlic in half; rub both sides of cutlets, then lightly coat meat with flour. Cut meat into 2-inch pieces. Heat electric skillet to 325 degrees. Saute meat until golden brown on both sides.

Meanwhile, slice mushrooms thinly. Squeeze lemon juice into cup and add enough chicken broth to make 1/3 cup. Heap mushrooms on meat, then sprinkle with salt, pepper, and broth mixture.

Turn skillet down to simmer (215 degrees), covered, 20 minutes or until fork tender. Check to make sure liquid does not evaporate, adding 1 tablespoon or so of water or more chicken broth if necessary. When fork tender, put on platter and sprinkle with grated lemon peel or snipped parsley. Can be served over cooked rice or noodles.