In a small bowl, combine the flour, salt, and pepper. In another bowl, lightly beat the egg. Dip veal in egg. then coat with flour mixture. In a large skillet, brown veal in oil on both sides. Stir in the mushrooms, broth and wine or apple juice. Bring to a boil. Reduce the heat; simmer, uncovered for 5- 10 minutes or until mushrooms are tender. Serve over spaghetti. Yield 2 servings.