|Trimmed veal||12 Ounce, cut into 4 steaks|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Fresh mushrooms||8 , sliced|
|Tomato||1 Medium, peeled and chopped|
|Scallion||1 , chopped fine|
|White pepper||To Taste (Fine White Pepper)|
|Garlic powder||1⁄2 Teaspoon|
Flatten the veal steaks with a meat mallet.
Heat a heavy skillet which has been sprayed with a noncaloric vegetable spray.
Brown the veal in the skillet; remove and keep warm.
Deglaze the skillet with the wine and stir to loosen any particles on the bottom of the pan.
Add the mushrooms, tomato, scallion, and seasonings.
Simmer about 5 minutes, then add the veal cutlets.
Simmer 2 minutes longer.