Ingredients

• 2 veal cutlets pounded down to 1/8-inch
• 2 tbs flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 tbs butter divided
• 1 tbs olive oil
• 8 oz fresh mushrooms sliced
• 1/3 cup rich chicken stock
• 1 tbs fresh parsley minced

• Combine the flour, salt and pepper in a shallow dish. Add the veal and coat the cutlets well.
• Heat a large skillet over medium heat and add 2 tablespoons of the butter. Add the veal and cook about 1 minute on each side until juices run clean. Remove and keep warm.
• Add the mushrooms to the same skillet and stir frequently until they begin to brown. Remove from the skillet and place them on top of the veal.
• Deglaze the pan with the chicken stock and scrape up any brown bits. Add the parsley and remaining 1 tablespoon of butter and cook for about 1-2 minutes until slightly thickened.
• Add cutlets and mushrooms back to the pan to heat through.