|Veal cutlets||1 Pound|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), softened|
|Olive oil||1 Tablespoon|
|Chablis/Dry white wine||1⁄4 Cup (4 tbs)|
|Lemon juice||1 1⁄2 Teaspoon|
|Mushrooms||1⁄4 Cup (4 tbs)|
|Chopped green onions||1⁄3 Cup (5.33 tbs) (With Tops)|
|Capers||1 Tablespoon (Drained)|
Place veal on waxed paper, and flatten to 1/8-inch thickness using a meat mallet or rolling pin.
Combine flour, salt, and pepper, dredge veal in flour mixture.
Heat butter and oil in a large skillet over medium-high heat.
Add veal, several pieces at a time, and cook 2 minutes on each side, do not brown.
Remove veal to a platter, keep warm.
Repeat with remaining veal.
Add wine, lemon juice, mushrooms, and green onions to drippings in skillet.
Cook over medium heat, stirring frequently, 5 minutes.
Add capers, and cook until thoroughly heated.
Pour mushroom sauce over veal.
Serve with steamed green beans and yellow squash, if desired.