Whisk together the flour, salt and pepper on a large plate.
Pat each veal slice dry with a paper towel and dredge into the flour mixture until lightly coated on both sides. Shake off any excess flour and set aside in a single layer on a plate. Note: Only dredge enough pieces to fit in the pan to cook at a time so you don't overcrowd the pan.
Place 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or pan and turn the heat to medium-high.
Swirl the pan and add the flour-coated veal slices without overlapping when the butter sizzles. Work in batches if necessary to not overcrowd the pan.
Cook veal (in batches) very quickly in a hot pan for approximately 45-60 seconds per side or until golden brown. Transfer to a warming dish and transfer to a warm oven.
Repeat with the rest of the veal. (If your pan is large enough, you can cook them all at the same time.)
Off heat, add the white wine and scrape the bottom of the pan using a wooden spoon to loosen the brown bits.
Return pan on medium heat, add 2 tablespoons of lemon juice (or the juice of half a lemon), bring to a simmer, and whisk until slightly thickened. This should take just a few minutes.
Remove sauce from the pan and set aside.
In the same pan, drizzle 1 tablespoon olive oil and sauté the quartered mushrooms over medium-high heat until golden. Season to taste.
Add reserved wine/lemon sauce to the mushrooms and heat for 30 seconds.
Pour over veal slices.
Garnish with chopped parsley, serve immediately, and enjoy.
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Notes
Why is pounding the veal cutlet important? Pounding helps to tenderize the meat and create a uniform thickness, ensuring even cooking. It also helps the meat cook more quickly.Why is my veal scallopini tough? First, it may not have been pounded thin enough before cooking. Another reason could be that you overcooked the veal. Veal scallopini should not be cooked for more than one minute per side. Finally, if you used a too-small pan for the amount of meat being cooked, the pieces may be overcrowded, leading to tough results.How to store leftovers Let the veal cool to room temperature before storing it. Transfer the veal to an airtight container. Store the veal in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze it for 2-3 months.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.