Found this recipe in local magazine....

200g veal
1/4 cup plain flour
1 teaspoon oil
1/2 onion
1 teaspoon garlic
Salt & pepper to taste
1 small bunch sage
30grams mushrooms
15ml white wine
80ml cream
2 shallots

Pound veal with a meat mallet, cut into three even pieces and lightly flour them.

Put oil into hot pan and add finely diced onion & garlic. Saute until golden and season with salt & pepper.

Add veal with finely chopped sage and cook 5 mins.

Add mushrooms and cook for 1 minute. Then deglaze with white wine, add cream and cook until it thickens.

Just before serving, add finely chopped shallots.

Serve on roast potatoes and seasonal vegies.

(I have yet to make this recipe, but it sounds sensational!)