1/2 c. fresh mint leaves
1 oz. toasted pine nuts
2 garlic cloves, minced
2 tbsp. all-purpose flour
1/4 tsp. salt
Pinch ground red pepper
4 (3 oz.) veal cutlets
2 tsp. olive oil
1/2 c. low-sodium beef broth
2 c. thinly sliced mushrooms
2 tsp. fresh lemon juice
Toasted pine nuts to garnish (optional)

In food processor combine mint, nuts and garlic. Process until finely chopped. Set aside. On wax paper, combine flour, salt and pepper. Coat veal cutlets - one at a time in flour mixture. In large non-stick skillet, heat oil - add veal - saute 3-4 minutes on each side until golden brown. Remove veal to serving plate - keep warm.

Add broth to skillet, stirring to loosen any brown bits from skillet. Stir in mushrooms and lemon juice - cook stirring frequently, 2 minutes. Stir in mint mixture - cook 2 minutes until heated through. To serve, spoon sauce evenly over veal.