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 dredge in flour. Melt butter and saute veal with garlic until golden brown on both sides. Return all meat and garlic to the skillet and heap mushrooms on top. Sprinkle with salt and pepper and lemon juice. Pour on vermouth, cover and cook over low heat for 20 minutes or until veal is fork tender. Add more vermouth if additional liquid is needed. Sprinkle with parsley just before serving. Serves 4.