|Veal round||1 Pound (In 1/4 Inch Slices)|
|Mushrooms||1 Cup (16 tbs), thinly sliced|
|Olive oil||1⁄2 Cup (8 tbs)|
|Cooking sauterne||1⁄2 Cup (8 tbs)|
Cut veal in 10 to 12 pieces of similar shape and pound very thin, about 1/8 inch thick.
Sprinkle with salt and pepper, then flour lightly.
In large skillet, cook mushrooms in 2 tablespoons of the olive oil till tender, about 4 to 5 minutes.
Remove mushrooms and keep warm.
Add remaining olive oil to skillet and heat.
When hot, put in several pieces of the veal and brown over high heat, about 1 minute per side.
Keep the cooked meat warm while browning remainder.
When all meat is browned, return mushrooms and meat to pan; add cooking sauterne and cook at high heat 1 minute.
Arrange meat and mushrooms on warmed platter.
Scrape bottom of pan, stirring to mix pan drippings with sauterne.
Pour over meat.