4 veal cutlets, boned and tenderized
Flour
Butter
Prosciutto ham or pastrami
Provolone or mozzarella cheese
Fresh mushrooms
Chopped parsley
1 tablespoon chopped basil
Diced fresh tomatoes
1/2 cup white wine
Grated parmesan cheese

Dredge cutlets with flour and saute in butter.

Top each cutlet with Prosciutto ham or pastrami and provolone or mozzarella cheese.

Add mushrooms, parsley, basil, tomatoes, white wine, and parmesan cheese.

Cover and bake about 45 minutes at 350 degrees.

Serve with vermicelli or another pasta.