Instructions: Buy the thinnest veal cutlets you can, or pound the ones you have until theyre thin. Cut into serving size pieces and dredge in the flour. Saute quickly in the butter. Remove from pan and keep warm in a low oven.

Saute onions and mushrooms over high heat in the same pan. Add wine and cream and reduce to medium; stir until thick. Stir in lemon juice and spices.

Place veal on an attractive serving platter and pour sauce over. Garnish with freshly chopped parsley if you have the time and inclination. Serve immediately with rice or noodles.

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