Beth'S Veal Vermouth With Mushrooms

• 1 1/2 lbs veal cutlets
• 2 tablespoons flour
• 1/4 cup butter
• 1 garlic clove, minced
• 1/2 lb mushroom, sliced
• 1/2 teaspoon salt
• 1 dash pepper
• 1 tablespoon lemon juice
• 1/3 cup dry vermouth
• 1 tablespoon parsley

1. Flatten veal to 1/4 of an inch thick.
2. Cut into 2 inch squares and coat with flour.
3. Melt butter in a skillet and saute veal pieces, a little at a time, until golden brown on both sides.
4. Return all meat and the garlic to the skillet and heap mushrooms on top.
5. Sprinkle with salt, pepper, and lemon juice. Pour on vermouth.
6. Cover and cook over low heat for 20 minutes or until veal is fork tender.
7. Add more vermouth if needed.
8. Sprinkle with parsley just before serving.

veal cutlets, flour, butter, garlic, mushroom, salt, pepper, lemon juice, parsley

Taken from www.food.com/recipe/beths-veal-vermouth-with-mushrooms-118525 (may not work)