Stir together first 3 ingredients. Dredge veal in mixture.
Cook veal, in batches, in about 1 1/2 tablespoons hot oil at a time in a large nonstick skillet over high heat 1 minute on each side. Remove from skillet, reserving hot drippings in pan.
Add mushrooms to hot drippings, and saute 1 minute; remove from skillet, reserving drippings in pan. Add wine and next 4 ingredients to drippings; cook over medium heat 10 minutes, stirring to loosen particles from bottom. Gradually whisk in butter until blended. Return veal and mushrooms to skillet, stirring gently to coat.