1 lb. veal scaloppine
2 T. flour
2 T. olive oil
12 mushrooms, cut in 1/2
1 clove garlic, minced
Salt and pepper to taste
2 T butter
1/4 C. white wine
Juice of 1/2 lemon
1/2 cup heavy cream

Lightly dust veal with flour. Heat oil in skillet over high heat. Saute veal and mushrooms until veal is lightly browned on both sides. Add garlic and saute 1 minute. Season with salt and pepper. Transfer veal to platter. Add butter to the skillet. When melted add wine and lemon juice. Add cream and cook over high heat until sauce begins to thicken. Return veal to skillet and heat. Serve immediately.

Recipe submitted by Dee