the veal into 3 ounce cutlets and pound thin.
Dry the veal and season with the salt and pepper,
dredge in the flour, shake off the excess.
the veal in the butter until it's golden brown
on both sides.
the veal and keep it warm.
shallots until golden brown. Add mushrooms and
sauté until hot.
with wine. Add cream and reduce on high heat
until half. Serve the
sauce pooled around the veal.