1/4 c. flour
1/2 c. grated Parmesan cheese
1 tsp. salt
1/8 tsp. pepper
1 1/2 lbs. veal cutlets, sliced 1/4" thick & cut into 2" strips
2 tbsp. olive oil
1 clove garlic
1 c. fresh button mushrooms
1/2 c. dry white wine
1/2 c. consomme or stock
1 tbsp. lemon juice
Parsley, chopped

Mix flour, cheese, salt and pepper together. Wipe meat dry, sprinkle with flour mixture and pound it into meat with a meat tenderizing mallet, a potato masher or edge of a heavy plate. Heat olive oil with garlic and brown meat lightly on both sides. Remove garlic, saute mushrooms, add wine, stock and lemon juice. Cover and simmer slowly for about 30 minutes. Serve from saute pan and sprinkle parsley on each serving. Serves 6.