3 1/2 lb. veal, sliced thin
1 c. Parmesan cheese
1 c. bread crumbs, season with garlic salt and pepper
3-4 eggs, well beaten
1 can cream of chicken soup
1 lb. mushrooms, sauteed
1/2 c. dry sauterne (optional)

STOCK:

Veal scraps
1 1/2 c. water
Carrots
Onions
Salt and pepper

Dip veal in mixture of cheese, crumbs and seasonings. Dip in beaten eggs, then in crumb mixture again. Chill between layers of waxed paper overnight. Prepare stock. 1 1/2 hours before serving, brown veal in oil. Add 1 cup stock, soup, mushrooms and Sateen. Cover, cook slowly one hour.