Pound out veal steaks thinly. Coat veal in flour seasoned with s & p. Dip into beaten eggs, then coat veal in dry breadcrumbs. Heat butter in pan, add veal, cook on both sides until golden brown and cooked through, approx 8 minutes total. Remove from pan, keep warm while making sauce. To serve, put veal on serving plate, spoon sauce over, top with drained, lightly-flaked crab and chopped shallots.

Heat butter in pan, then add chopped shallots and sliced mushrooms, cook until mushrooms are just tender. Blend cornflour with water, add to pan with crumbled stock cube and wine, stir until sauce boils and thickens. Reduce heat, simmer uncovered 2 minutes. Combine lightly-beaten egg yolks, cream mayonnaise, mustard, s & p in bowl; mix well. Add cream mixture to pan, whisking well until sauce thickens. Do not allow to boil.