1 1/2 lbs. thin veal steak
2 tbsp. flour
1/4 c. butter
1 clove garlic, minced
1/2 lb. mushrooms, sliced
1/2 tsp. salt
Dash of pepper
1 tbsp. lemon juice
1/3 c. dry vermouth
2 tbsp. snipped parsley

Flatten veal to 1/4" thick. Cut into 2" squares and flour. Melt butter and saute veal, a little at a time, until golden brown on both sides. Return all the meat and the garlic to the skillet and heap mushrooms on top. Sprinkle with salt, pepper and lemon juice. Pour on vermouth, cover and cook over low heat for 20 minutes or until veal is fork tender. Sprinkle with parsley just before serving. This dish can be prepared ahead of time and reheated in the oven. Serves 4.

Chill the wine and light the candles. It's as romantic as a night in Venice.