Melt butter in a large skillet over medium low heat; add veal chops and saute gently 15 to 20 minutes on each side.
Transfer chops to a heated platter.
Pour off all but 2 tablespoons of fat; add mushrooms and saute until tender.
Transfer mushrooms to chops.
Add wine to pan, raise heat, and allow to thicken slightly.
Pour over chops and serve.