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.
Biltmore Estate, Asheville, NC