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 c