Anonymous Fri Oct 07 12:07:22 2005

6 veal cutlets (about

4 ounces each)

1/2 teaspoon paprika

1/4 teaspoon salt

6 cups sliced mushrooms (about

1 pound)

1/3 cup water

1 teaspoon grated lemon peel

1 tablespoon lemon juice

1 clove garlic, finely chopped

2 teaspoons cornstarch

1 tablespoon cold water

1 cup beef broth

Spray 10-inch nonstick skillet with nonstick cooking spray. Trim fat from veal cutlets. Sprinkle veal with paprika and salt. Cook veal in skillet over medium heat, turning once, until brown on both sides. Add mushrooms. Mix 1/3 cup water, the lemon peel, lemon juice and garlic; pour over veal and mushrooms. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until veal is tender.

Mix cornstarch and 1 tablespoon cold water. Stir broth and cornstarch mixture into veal mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over hot cooked noodles and garnish with lemon wedges and parsley if desired. 6 servings