• 1 pound thinly cut veal scaloppini
• 3 Tbsp. flour
• 4 Tbsp. butter
• 1/2 pound fresh mushrooms, sliced
• 1/2 lemon
• 1/2 cup dry white wine
• fresh parsley
• lemon slices

Cut veal slices into serving pieces. Coat each piece with flour.

Heat butter in skillet until it sizzles. Add veal and cook over high heat until lightly browned on both sides. Add mushrooms and sauté until brown. Squeeze lemon over veal pan, then add wine, swoosh everything around pan and cook 1 minute more.

Arrange veal on serving platter, garnish with parsley and round lemon slices.

Tip: Serve linguine with oil and garlic with this type of veal.

Recipe submitted by Nick on 2/8/00

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