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

Dredge cutlets in seasoned flour and brown in a small amount of hot oil. Sauté 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°F for 1 hour.