Step 1

Preheat oven to 140 degrees and place ovenproof dish in the oven.

Step 2

Sprinkle flour over the veal strips, and coat well.

Step 3

In a large frying pan over medium-high heat, melt half of the butter and half of the oil and as soon as the butter bubbles, immediately add the meat and quickly brown on all sides.

Step 4

Set aside meat to a dish and cover with foil to keep warm.

Step 5

Add remaining butter and oil to pan and sauté the onion and garlic for a couple of minutes.

Step 6

Stir in the mushrooms and lemon zest and cook until mushrooms begin to soften, about 5 minutes.

Step 7

Add the wine to de-glaze the bottom of the pan, using a wooden spoon to scrape up any browned bits.

Step 8

Stir in the veal and any juice from the plate and cook over low heat for another 10 minutes.

Step 9

Stir in the cream and season to taste with salt and pepper. Let thicken for a few minutes until hot, then stir in the lemon juice and serve sprinkled with fresh parsley.

Step 10

Serve immediately in your hot dish from the oven.