Using a meat hammer and a cutting board pound out each veal slice until it is the thinnest possible just before breaking. Season the veal slices liberally with salt and pepper.
In a bowl mix together the flour, parsley, lemon zest, salt and pepper. Dredge the veal slices in he flour shaking the excess flour off. Reserve.
In large skillet on medium high heat warm butter and olive oil. Add in the veal slices (2-3 at a time depending on the size) and cook 1 minute on each side. Reserve in a separate dish.
Once all the veal has been seared add in 2 cloves of garlic grated. Higher the heat to high and deglaze the pan with dry white wine. Reduce.
Add in the chicken stock and cooking cream. Add the veal back into the skillet and cook on medium high for an additional 20 minutes until the sauce is reduced and creamy.
Serve this dish with some freshly ground pepper and parsley.
Note that in this dish you can opt for the grain fed veal because it will be pounded out and cooked in a sauce. If you were just going to sear it without cooking in a sauce I would recommend the milk fed veal because it is much more tender.