Pound veal cutlets thin; sprinkle lightly with salt, pepper and flour.
Melt butter in large frying pan.
Brown veal thoroughly on both sides in hot butter over high heat.
When cutlets are well browned, add wine.
Cook 1 minute longer over high heat.
Place veal in a serving dish.
Add water to frying pan, scraping sides and bottom; pour over veal cutlets.