To start your meal, you will need to flatten your cutlets until they are about ⅛ inch thick. You can do this using clingfilm and a rolling pin; simply cover the meat and bash the cutlets or roll them. Then, in a dish, mix together flour, salt and pepper. Add your flattened veal to the dish and turn them to coat both sides.

In a skillet, put tablespoons of butter and oil and heat on medium heat. Add in your veal, and cook the meat until the juices run clear. This should take about 1 minute on each side of the cutlets. Remove the meat from the skillet and place it somewhere to keep warm.

Add your sliced mushrooms to the skillet and cook until they are tender. This should take no more than 2 or 3 minutes! Pour the mushrooms over the veal. Add the broth to the now-empty skillet and stir to loosen any leftovers in the pan. Add some parsley and your leftover butter, and stir to thicken the broth for about 1 or 2 minutes. Then pour the gravy over the meat and mushrooms.