2 lbs. thin veal slices
Flour
4 tbsp. butter
2 tbsp. olive oil
1/4 c. lemon juice
1 1/2 c. white wine
1 lb. fresh mushrooms, sliced
1 tbsp. arrowroot or cornstarch
Cold water
2 lemons, sliced
Salt and white pepper to taste

Lightly dust veal with salt, pepper and flour, and saute in 2 tablespoons butter and 2 tablespoons oil for 2 minutes per side. Remove to a warm platter. Add remaining butter to skillet and saute mushrooms for 10 minutes. Remove mushrooms and put on top of veal; keep platter warm in a 250 degree oven.

Add lemon juice to butter in the skillet, increase heat and add wine. Bring liquid almost to a boil, stirring. Dissolve arrowroot in a little cold water and add to butter and wine mixture, stirring constantly while it thickens. When smooth, add lemon slices. Pour over veal and mushrooms. Serves 4 to 6.