Instructions: Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper; sprinkle over both sides of veal. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add veal, and cook 3 minutes on each side or until browned. Remove veal from skillet, and place on a serving platter; set aside, and keep warm.

Heat remaining teaspoon oil in skillet over medium heat. Add shallot and garlic; saute 2 minutes. Add remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, mushrooms, parsley, and thyme; saute 2 minutes. Add wine, and saute 2 minutes. Add 2/3 cup broth, and cook an additional 3 minutes.

Combine remaining tablespoon broth and cornstarch in a bowl; stir well. Add cornstarch mixture to skillet; cook 1 minute or until thickened and bubbly, stirring constantly.

Yield: 4 servings (serving size: 3 ounces veal and 3 tablespoons sauce).

Serving Ideas : Spoon sauce over veal.

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