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1 1/2 lb. boneless veal,
1/4-inch thick slices
2 Tbsp. each: butter and oil
1/2 c. chopped onion
3 Tbsp. lemon juice
2 eggs, beaten
dry bread crumbs or cracker
1/2 c. fresh mushrooms, sliced

Pound veal until tender. Dip veal into egg, then into
crumbs. Saute veal; set aside. Saute chopped onions and
mushrooms; pour over veal. Place lemon slices over veal; add
juice. Simmer on low until tender, about an hour. Add liquid,
if needed.

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