flour, 1/4 tsp salt, dash pepper and paprika in a flat dish. Cut veal
into two pieces of equal size. Dip pieces in flour mixture to coat both
sides. Heat 1 tbsp (15ml) of the butter and olive oil to very hot in
large heavy skillet. Add mushrooms and cook quickly 2 minutes, stirring.
Lift out with slotted spoon and set aside. Add remaining 1 tbsp butter
to drippings in skillet and heat well. Add veal pieces and brown quickly
on both sides. Lift pan off heat and let cool for a minute then add
Marsala. Sprinkle each piece of veal lightly with salt and pepper. Cover
pan tightly. Return to low heat and simmer about 10 minutes or until
veal is tender. Lift veal out onto hot platter. Add parsley and
mushrooms to drippings in pan (add a little hot water if Marsala has
nearly cooked away). Heat well and pour over veal. Garnish with lemon
slices. Serve immediately.