Veal Piccata - cooking recipe

Ingredients

1 1/4 lb. veal, cut into thin even sliced
flour for dredging
3 eggs, beaten lightly
bread crumbs for dredging
salt and freshly ground pepper
6 Tbsp. butter
1/4 c. lemon juice
6 large fresh mushroom caps, sliced
1/3 c. sherry wine
2 lemons
fresh parsley

Preparation

Pound veal lightly until very thin. Dredge with flour and season with salt and pepper. Dip in egg, then bread crumbs.
Heat the butter and lemon in a large skillet. Add the veal.
Cook on both sides for 3 to 4 minutes over medium heat with mushrooms. Add the wine, just prior to removing the veal from the skillet. Serve on a hot platter with slices of lemon and parsley. Serves 4.