For veal chop parisienne, fry salted chops in butter on one side.
Place on the greased baking sheet with the fried side up. Cut the mushrooms into small cubes, fry them quickly in a piece of butter.
Add parsley, salt, pepper, bind with bechamel sauce and spread on the chops.
Sprinkle well with Parmesan, add a little breadcrumbs in melted butter on top and gratinate in the oven.
Arrange the veal chops parisienne with fresh vegetables and serve.