For the meat:
6 veal cutlets
1 tablespoon unsalted butter
A drop of Vin Santo (you can use another

sweet dessert wine if need be)
For the toast:
6 slices day-old Tuscan bread
Milk
Flour
Freshly grated Parmigiano
Pepper
A drop of vinsanto
For the mushrooms:
3 ounces (75 g) fresh cultured mushrooms, brushed clean with a cloth and sliced
2 tablespoons olive oil
1/2 a garlic clove, minced
A drop of vinsanto