1 lb. thin veal cutlets
4 tbsp. butter
1/4 c. grated Parmesan cheese
1/4 c. flour
1/2 tsp. dry parsley
1/8 tsp. garlic powder
Pepper to taste

WINE SAUCE:

1 c. hot water
3 beef bouillon cubes
1/2 c. dry white wine
2 tbsp. flour

Combine grated cheese, flour, parsley, garlic and pepper in shallow bowl. Dredge veal cutlets in this mixture. In large skillet, melt butter. Cook meat until brown and tender on both sides. Remove to platter. Add water and bouillon cubes to skillet, scraping brownings from bottom of pan. Simmer for 3 minutes.

Combine wine and flour. Add slowly to skillet. Stir until smooth and thick. Pour sauce over veal.