Ask the butcher to beat the escalopes flat. Dip each one on both sides in seasoned flour. Melt the butter in a large frying pan, add the veal and fry gently in the hot butter to brown on both sides. Lower the heat and add the mushrooms. Cook gently for 2–3 minutes, then add the wine. Cover with a lid and simmer for 20 minutes.
While the veal is cooking measure the rice into a buttered casserole. Add the salt and stir in the boiling water. Cover the casserole with a lid and place in the centre of a moderately hot oven (200°C., 400°F., Gas Mark 6) and bake for 30 minutes. During cooking the rice will absorb all the liquid and become soft and dry. When the rice is cooked fluff up with a fork.
Transfer the cooked veal and mushrooms from the pan to a hot serving dish. Boil the wine remaining in the pan rapidly to reduce and concentrate the flavour, then pour over the meat.
Sprinkle the warmed cooked rice with Parmesan cheese and serve with the veal.