1 1/2 lb. thin veal cutlets
Clove garlic
Flour
1/4 c. butter
1/2 lb. fresh mushrooms, sliced
1/2 fresh lemon
Canned chicken broth
1/2 tsp. salt
Grated lemon peel
Snipped parsley

Pound veal to 1/4 inch thick. Cut garlic in half, rub sides of veal and coat with flour. Cut into 2 inch pieces.

Heat skillet to 325 degrees. Melt butter and fry veal to golden brown. Squeeze lemon juice into 1/3 cup and fill rest with chicken broth. Add mushrooms and broth to meat. Sprinkle with salt and pepper. Turn skillet down to simmer for about 20 minutes. Check liquid to make sure it doesn't evaporate. Put on platter and garnish with peel and parsley.