DIRECTIONS:

Season the slices of veal with salt and pepper and dust them with flour, pat off excess. Heat the butter in a large frying pan over fairly high heat and quickly brown the veal slices for about 3 minutes on each side. Reduce the heat, cook for about 5 minutes longer, transfer the slices to a hot serving platter and keep warm. Add the mushrooms to the butter in the pan, stir for 1 minute, add the Port, and cook until it is almost evaporated. Add the cream, boil for 2 minutes, season lightly with salt and pepper, spoon this sauce over the veal slices.