Simply elegant! Be sure not to overcook the wine, or it will develop an off flavor. --The Black Bear, Richmond, Vermont
2 veal, cutlets
1 egg with 1 tablespoon water, beaten
1 cup Italian-seasoned bread crumbs
Butter (about 1/3 cup)
1 cup sliced mushrooms
1 cup white wine
Pound veal until thin. Dip in egg-water mixture then in bread crumbs. Coat thoroughly. Sauté veal until lightly brown in butter. Remove to warm platter. Using same pan, sauté mushrooms, adding more butter if necessary. Add wine and cook for a few minutes. Add veal and heat thoroughly before serving. Spoon sauce over veal.