Recipe courtesy of Ben Mulroney, Talk TV.
Pound veal between 2 pieces of wax paper to 1/4 inch thickness. Season veal and coat with flour.
Heat oil in frying pan. Fry veal until one side is brown then flip it over.
Spread 1/2 tsp. Dijon mustard on each cooked side of veal. Repeat on second side. Place veal in a warm oven.
Sauté mushrooms in same pan until lightly browned. Remove mushrooms and set aside.
Add chicken stock. Bring to a boil and simmer 2 to 3 minutes. Remove from heat and strain.
Put strained liquid back on medium heat. Add cream, sautéed mushrooms and remaining Dijon mustard. Bring to a boil and thicken for 2 to 3 minutes. Season.
Prepare noodles according to package directions.
Toss cooked pasta into sauce. Serve pasta with veal. Sprinkle with Parmesan cheese and chopped parsley.