Flatten cutlets to 1/8” thickness with a wooden mallet.
Combine flour, salt and pepper in sealable plastic bag and shake veal in the sealed bag to coat.
Heat skillet over medium-high heat and add oil and 2 T butter.
Cook veal 1 min per side, set aside.
Add mushrooms to skillet. Cook and stir until tender, about 5 min. Add parsley, 1 T butter, and stock and cook until reduced and slightly thickened 3 min. Pour over veal and serve.
