Combine the flour, salt and pepper in a shallow dish. Add the veal and coat the cutlets well.

Heat a large skillet over medium heat and add 2 tablespoons of the butter. Add the veal and cook about 1 minute on each side until juices run clean. Remove and keep warm.

Add the mushrooms to the same skillet and stir frequently until they begin to brown. Remove from the skilet and place them on top of the veal.

Deglaze the pan with the chicken stock and scrape up any brown bits. Add the parsley and remaining 1 tablespoon of butter and cook for about 1-2 minutes until slightly thickened.

Add cutlets and mushrooms back to the pan to heat through.