Heat 2 tablespoons of the oil in a frying pan and brown the veal chops. Melt 2 tablespoons of the butter in a flameproof casserole or dutch oven over a low heat. Transfer the browned chops to the casserole. Drain the oil out of the frying pan and add 1/2 cup boiling water. Scrape the bottom of the pan to release any attached meat particles. Pour this liquid into the casserole. Season with salt and pepper and simmer gently. Melt the remaining butter in the frying pan and cook the mushrooms for 10 minutes, stirring occasionally. Season with salt and pepper. Add the onion and parsley to the pan and cook for 5 minutes. Add the mushrooms and onions to the veal and serve immediately.
