Instructions: With meat mallet, pound veal cutlets to 1/4" thickness; cut into serving size pieces.

Sprinkle with salt and pepper.

In large skillet, heat 2 Tbsp. corn oil over medium heat.

Add veal slices, a few at a time, so that pieces do not touch. Cook 8 to 10 minutes or until veal is lightly browned on both sides. Remove from skillet; keep warm.

If necessary, add 1 to 2 more tablespoon corn oil to pan; heat over medium heat.

Add mushrooms and saute 3 to 4 minutes or until tender. Remove to platter with veal.

To pan add bouillon cube and 1 1/4 cups water. Bring to boil, stirring to dissolve bouillon.

Add wine and boil 1 minute.

Stir together cornstarch and 1/4 cup water. Gradually stir into hot liquid in skillet. Stirring constantly, bring mixture to boil over medium heat and boil 1 minute.

Serve gravy over cutlets.

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