Pound veal to ¼ to ½ thick. Season with salt and pepper.

Set up breading station with shallow dishes. One with flour, one with breadcrumbs, and one with eggs and beer mixed.

Heat oil in large heavy frying pan.

Dredge cutlets into flour. Next dip cutlets into egg mixture, then dredge cutlets into bread crumbs. Be sure to get a good coating of breadcrumbs.

Once oil is heated, place cutlets into heavy frying pan.

Add sprig of rosemary and butter. Fry on medium/high heat until done (160 degrees) and golden brown.

Transfer to pan and keep warm while you make the sauce.

Remove rosemary sprig!

In the same frying pan add sliced mushrooms and cook until browned. Add more butter if needed.

Add about 3 tablespoons of cognac, scrap bottom of pan to get all those tasty bits stirred in.

Stir in 1 cup heavy cream and cook until sauce thickens.

Season with salt and pepper.

Serve over Schnitzel.