VEAL PICCATA
            Excellent for people who are in love -- or if you are looking for a
            lasting relationship . . . start here!

            1  pound thinly cut veal scaloppine
            3  tablespoons flour
            4  tablespoons butter
            1/2 pound fresh mushrooms, sliced
            1/2 lemon
            1/2 cup dry white wine
               fresh parsley
               lemon slices

             Cut veal slices into serving pieces, then coat each piece with flour.
             Heat butter in skillet until it sizzles. Add veal and cook over high heat
             until lightly browned on both sides. Add sliced mushrooms and sauté
             until brown.
              Squeeze lemon over veal in pan, then add wine, swoosh everything
             around in pan, and cook 1 minute more.
              Arrange veal on serving platter, garnish with parsley sprigs and
             round lemon slices.

             SERVES 4.
              Serve linguine with oil and garlic with this type of veal.
              Reminder: Chicken breasts cut thin and pounded even thinner
             between wax paper are a great veal substitute.