Pound 2 4oz pieces of veal thin. Whip 1 egg and 1/2 cup of milk in a bowl for the egg wash, dip pounded thin veal in the wash and then dip (or roll) in bread crumbs. Add olive oil in a saute pan. Get the pan hot and add breaded veal. Saute both sides until brown and place to the side
2 cups of mushrooms and 2 tbs shallots in a medium sized sauce pan and saute until mushrooms are cooked. Add 2 cups of beef broth and a 1/4 cup of red wine. In a separate pan, melt 4oz of butter and 4oz of flour to make a roux. When the broth is boiling, pour in the roux to thicken. Pour over veal.