1/2 lb. veal, thin slices
6 oz. sliced mushrooms (about 1/4 inch thick)
3 cloves fresh garlic (2 tbsp.)
3/4 c. flour
3 eggs
1/3 c. butter
1 c. milk (or half and half)
Salt
Pepper

Pound veal until they are thin patties, scramble eggs in a large bowl. Dip patties in flour then in the eggs. Re-dip in the flour. Melt butter over medium flame. Brown patties over medium flame on both sides. Add garlic and mushrooms. Add salt and pepper to taste. Saute until mushrooms are tan in color. Add milk. Let simmer over medium flame, 4-6 minutes. Turn every minute or so. Serve over wild or white rice.