A dish you’ll find only in the best restaurants. And when you do, this is how it’s prepared.
Saute the mushrooms in the butter or margarine. Remove the mushrooms with a slotted spoon; set aside and keep warm. Pound the veal slices very thin, then dredge lightly with flour on one side only. Saute in the butter, floured-side down. When the juices show on the upper side, turn the meat and saute until brown. Remove from the pan and keep warm.
Add the stock, wine, and lemon juice to the pan juices. Heat to the simmering point and pour over mushroom-topped veal slices. Garnish with a lemon slice and fresh chopped parsley.