1 lb. veal or venison, thinly sliced
1 egg (2 if small)
3 tsp. spatini seasoning
1/2 tsp. salt
1/4 c. grated Parmesan cheese
1/4 c. Italian seasoned bread crumbs
1/4 c. cooking oil
1/4 c. dry white wine
1 (8 oz.) can tomato sauce
1 (4 oz.) can mushroom pieces

Cut meat into serving size pieces. Beat egg and 1 teaspoon spatini seasoning and and the salt. Combine cheese and bread crumbs. Dip meat into egg, drain then coat generously with crumb and cheese mixture. Let stand on waxed paper at least 30 minutes until fairly dry. Heat oil in skillet and brown meat quickly on both sides. Put on a warm platter and keep warm. Combine tomato sauce, wine, 2 teaspoons spatini seasoning and mushrooms in pan. Simmer a few minutes. Pour over meat, sprinkle with Parmesan cheese and serve at once. We like this served as a gravy or sauce.