Beat the veal slices first and then lightly flour them.

Sear the veal slices in foaming butter.

In a separate pan, prepare a sauté with a little olive oil, tomato, garlic, and chopped parsley.

Add the thinly sliced porcini mushrooms to the sauté.

When the sauce is ready, pour it over the veal slices.

Let it infuse for a couple of minutes.

Serve it piping hot.