Spread the veal cutlets with a kitchen knife. Season with salt & pepper and dust with flour. Fry in hot olive oil and 25 g butter for 5 minutes on each side until just cooked. Remove from frying pan and keep warm.
Add remaining butter to frying pan and sauté shallots in it for 5 min until golden.
Add 5 tbsp. brandy, and boil the liquid to half, stirring occasionally. Then add mushrooms & white wine and simmer for another ten minutes.
Add whipped cream and season with salt, black pepper and the remaining brandy. Simmer on low heat for another 3-4 minutes. Mushroom sauce over the cutlets form, sprinkle with chopped parsley and bring to the table on the spot.
Serve: Loosely cooked long grain rice & green leaf salad
Mass: 4 servings