Ingredients: 2 pounds Veal steak, lean; ½ Cup all purpose flour, 2 Tablespoons canola oil, 1 cup butter, 1 Tablespoon lemon juice, 6 Tablespoons white, dry wine, 1 pound mushrooms

Preparation: Pound veal gently with wooden mallet.  Sprinkle lightly with flour and salt and pepper to taste. Heat oil and 2 Tablespoons butter.  When pan is hot, sauté veal on both sides, without browning.  Remove and set aside, keeping veal warm.  

Add wine to pan and heat slightly.  Add remaining butter and lemon juice.  Sauté sliced mushrooms in separate hot pan, briefly.  Place several veal slices on each plate and top with mushrooms and butter sauce.  Serves  8