6 veal scaloppine, pounded thin
1 egg, beeaten
Bread crumbs
butter
1 can mushroom soup
1 sm. can chopped mushrooms
1/2 c. white wine

Dip veal in egg, then in bread crumbs. Brown lightly in butter and place in buttered casserole. Add mushroom soup, chopped mushrooms and wine. Heat at 325 degrees for 45 minutes. Serve with noodles or rice.