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. parsley

Flatten veal to 1/4 inch thick and cut into 2 inch squares and flour. Melt butter and saute veal until golden brown on both sides. Return meat and garlic to pan and add 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 tender. Add a little more vermouth if needed. Sprinkle with parsley just before serving. This meal can be prepared ahead and reheated in oven. Serves: 4.