After pounding veal or chicken between cling wrap, coat with either just flour or egg and then flour. Add enough olive oil to cover bottom of deep skillet or pan and add butter to sauté meat until golden. Butter and oil taste better and keeps from burning oil alone. Don't crowd pan. Remove to plate (no paper towels) and keep warm.

Add and sweat mushrooms to same skillet. Remove from pan and set aside. Add and sweat shallot, adding more butter if needed. If using, add three tablespoons of flour and cook about 2 minutes. Return mushrooms to pan, adding broth and wine. Bring to hard boil for about 10 minutes to reduce liquid. If using cornstarch, mix with water to make thin and add to pan now. Mix to combine and simmer about 2 minutes. Add pinch each of salt and pepper and return meat to pan covered for about 3 minutes. Uncover and simmer until sauce thickens. Sprinkle with chopped parsley.

Serve over buttered noodles or with potatoes along with steamed green beans.