2 lbs veal scallops (6 slices), boneless or remove bones.
3 tablespoons flour
2 eggs ,lightly beaten with 2 tablespoon water
1 cup crumbs, from stale bread or rolls (preferably French bread or rolls)
5 tablespoons butter, melted
1/4 cup oil
2 tablespoons shallots or green onions
1/4 cup dry white wine
1/3 cup chicken stock
1/2 cup heavy cream
salt and freshly ground black pepper
1/2 pound mushrooms, sliced
2 tablespoon fresh parsley, minced

1. Place veal pieces between pieces of waxed paper and pound with a mallet or the edge of a plate until they are one-quarter inch thick. Coat in flour, dip in eggs and then pat on crumbs (use palm of hand or side of knife to really push crumbs onto scallop).
2. Saute the scallops on both sdes, a few at a time, in three tablespoons of the butter and three tablespoons of the oil for eight to ten minutes, until lightly browned. Transfer the cooked scallops to a warm dish.

3. Add the shallots to the skillet and saute until tender but not browned. Add the wine and stock and stir to release all the brown particles in the skillet. Bring to a boil and simmer until the liquid is reduced by half. Add the cream, stirring. Season with salt and pepper to taste.

4. Saute the mushrooms in the remaining butter and oil and add to the sauce, along with the veal scallops. Reheat but do not overcook. Sprinkle with parsley and serve immediately.

Hope this come close to what you are looking for :o)