2 lbs. veal cutlets, sliced wafer-thin
Seasoned flour
2 tbsp. olive oil or salad oil
1 c. beef or chicken broth
1/2 lb. mushrooms, thinly sliced
1 bay leaf
Parsley
1/2 c. N.Y. State Sauterne Wine
Grated Parmesan cheese

Coat cutlets very lightly with seasoned flour. Cook in olive oil over low heat, until lightly browned. Add broth slowly. Add mushrooms and bring to a boil.

Lower heat, cover and simmer 20 minutes, turning veal once. Add parsley, bay leaf and wine, bring to a boil; remove from heat and serve at once with grated Parmesan cheese.