Slice the veal into medallions across the grain. Bat out lightly between layers of clingfilm with a rolling pin or small saucepan. Set up three bowls. One with plain seasoned flour, one with the breadcrumbs and one with the eggs (beaten). Dip the chicken into the plain flour, then the egg and then the breadcrumbs.
To cook the veal, add the oil to a large frying pan, heat on medium to 170'C. Test the heat of the oil by frying few breadcrumbs. They should go golden brown.
Cook the veal for approx 2 minutes on either side. Remove and dry on kitchen paper.
In a bowl mix the flour, eggs and the water together. Warm the milk. Pour the milk into
the flour and water mix and work with a silicon spoon until you have a smooth mixture. Cover with a damp cloth for half an hour.
When you are ready to use, place a colander over a pan of boiling water and pour the mix in. Using the back of a spoon push the mixture through the holes into the water. When the spaetzles float to the top they are ready.
Use a slotted spoon to remove from the water and leave on a lightly oiled tray.
When you are ready to serve, heat a large non stick frying pan and add the butter, when the butter has melted, add the spaetzle and fry until crispy.
Finely slice the mushrooms. Finely dice the shallot and the garlic. Roughly chop the parsley leaves (discard the stalks).
Heat a large saucepan and add the oil. When the oil is hot, add the button mushrooms and fry until golden brown. At this stage add the shallots and sweat for a further 2 minutes until cooked, add the garlic and thyme after 2 minutes and cook for 30 seconds. At this stage, add the white wine and reduce by half. When the wine has reduced, add the veal glaze and cook for 10 seconds to remove the bitter taste. Finally add the double cream and bring the sauce to the boil
Place the spaetzle in the centre of the plate and top with the veal.
Add the chopped parsley to the sauce and place the sauce over the plate.
«If you don't like or can't find veal loin, try flatened slices of chicken breast.»