|Thin veal scallops/Thin veal cutlets||1 Pound, flattened|
|Lemon juice||3 Tablespoon|
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Light cream||1 Cup (16 tbs)|
Cut veal into serving-sized pieces.
Put into a shallow dish and drizzle with lemon juice.
Cover and refrigerate 2 hours.
Drain veal and pat dry with paper towels.
Heat a large skillet; melt 3 tablespoons butter.
Add veal and cook until lightly browned on both sides.
Remove to a heated platter and keep warm.
Add remaining 2 tablespoons butter to skillet.
Add mushrooms and saute' until tender.
Combine cream, flour, and salt; pour into skillet.
Bring to boiling, stirring constantly; cook 1 minute.
Pour mushroom sauce around veal.
Garnish with parsley.