6 veal cutlets
1/4 c. seasoned flour
4 oz. sliced mushrooms
1/8 tsp. garlic powder
1/2 c. beef stock
3/4 tsp. lemon juice
1 tbsp. Parmesan cheese

Dredge cutlets in seasoned flour and brown in small amount of hot oil. Saute mushrooms with garlic in small amount of butter. Arrange cutlets in baking pan. Add beef stock and lemon juice to mushrooms and bring to a boil. Pour over cutlets, sprinkle with Parmesan cheese and bake at 325 degrees for 1 hour.