1 1/2 lb. veal cutlets
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
3 tbsp. water
1 can cream of mushroom soup
1 tsp. dried basil
2/3 c. dry white wine (or to taste)

Sprinkle meat with flour, salt and pepper. Press in with fingers. Brown the meat in butter, then remove meat. Add water and stir, then add soup, basil and 1/3 of wine. Return meat and bake at 350 degrees for about 45 minutes. Remove meat to a warm platter. Add remaining wine to sauce and stir well. Season to taste with salt and pepper. Pour over meat. Serves 4.