1 1/2 lb. veal, cubed
Milk or lemon juice
Flour
2 tbsp. oil
2 tbsp. butter
1/2 c. peeled, diced tomatoes
1/2 c. sliced mushrooms
1 clove garlic
1/2 tsp. basil
1/2 tsp. oregano
Salt & pepper
1/2 white wine, dry
4 tbsp. grated Parmesan cheese

Soak veal for about 4 hours in milk or 1 hour in lemon juice. Dry. Coat lightly with flour and brown in 2 tablespoons oil and 2 tablespoons butter until golden. Place tomatoes, mushrooms and veal in casserole and season with herbs. Top with wine and cheese and bake at 325 degrees for 45 minutes.

Serves 4.