| 1 | Cut meat into small pieces. |
| 2 | Trim all fat and membranes from pieces. |
| 3 | Pound each piece until ?inch or less. |
| 4 | Mix mustard and spices and dredge meat on bith sides in mixture. |
| 5 | Have large frying pan medium hot with oil. |
| 6 | Fry a few pices at a time 1 to 1/12 minutes on each side, until golden brown. |
| 7 | Keep warm. |
| 8 | Drain mushrooms, reserving liquid, set aside. |
| 9 | Add mushroom liquid and worcestershire sauce to pan. |
| 10 | Simmer and scrape off pan drippings. |
| 11 | Add mushrooms and wine to liquid, heat, you may thicken the liquid wit flour or cornstarch if desired, and serve over meat. |
| 12 | Note: meat may be pounded ahead of time if desired. |
| 13 | Refrigerate in single layers or dry slightly before dredging as this will make it brown more quickly |
