Cut veal into serving pieces.
Combine salt, paprika, oil, lemon juice, garlic, mustard, nut- meg and sugar in a shallow bowl. Stir to combine.
Dip each piece of veal into sauce and then coat well with flour. Reserve any remaining sauce. Brown veal in a small amount of oil in a 10-inch, heat-resistant, non-metallic skillet, on top of a conventional surface unit.
Drain excess fat.
Add onion and green pepper to veal.
Combine chicken bouillon with remaining sauce and Pour over veal, pepper and onions.
Heat, covered, in Microwave Oven 12 minutes.
Add mushrooms to veal mixture. Stir and spoon sauce over veal.
Heat, covered, in Microwave Oven an additional 2 minutes.