8 thin slices zucchini
1 c. chicken stock
Flour
4 veal cutlets flattened
4 to 6 tbsp. butter
2 tbsp. olive oil
1/3 c. dry white wine
1/2 c. plum tomatoes, chopped
1/2 c. mushrooms, chopped
1 tbsp. parsley
1/4 tsp. basil
1/4 tsp. salt
8 thin slices Provolone cheese

Cook zucchini in chicken stock until softened. Set aside (reserve stock). Lightly flour veal. Brown in 2 tablespoons butter and olive oil. Remove veal. In same pan, melt 2 tablespoons butter, saute mushrooms.

Add 1/3 cup chicken stock, wine, tomatoes, parsley, salt, pepper and basil. Heat gently for 20 minutes. Transfer to small saucepan and keep warm. Return veal to fry pan, cover with zucchini and cheese. Cook until cheese melts, cover with sauce and serve.