LOWFAT VEAL PICCATA   

1 lb veal, thinly sliced

3 tbs flour

Vegetable oil spray

1-1/2 cups mushrooms, sliced

1/2 lemon

1/2 cup dry white wine

3 tbs parsley, chopped

Cut veal slices into serving pieces, then coat each piece with flour. Coat skillet with vegetable oil spray and add veal. Cook over high heat until lightly browned on both sides. Add sliced mushrooms and sauté until slightly browned. Squeeze lemon over veal in pan; then add wine. Stir all ingredients, and cook one minute more. Arrange veal on serving platter and garnish with parsley. Yield: 4 servings.