2 lbs. veal cutlets, sliced wafer thin
Seasoned flour
3 tbsp. olive or salad oil
1 c. beef or chicken broth
1/2 lb. mushrooms, thinly sliced
1 tsp. chopped parsley
1 bay leaf
1/2 c. sauterne
Grated Parmesan cheese

Coat cutlets very lightly with seasoned flour. Cook in oil over very low heat until lightly browned. Add broth slowly. Add mushrooms and bring to boil. Lower heat, cover and simmer 20 minutes, turning veal at least once. Add parsley, bay leaf and wine, bring to a boil. Remove from heat and serve at once with grated Parmesan cheese.