8 ounces sliced bacon, cut into 1/4-inch pieces
1 yellow onion, chopped into 1/4-inch pieces
8 ounces cremini mushrooms, sliced 1/4-inch thick
1 teaspoon fresh thyme, chopped
2 cups beef stock
1 tablespoon plus 1 teaspoon all-purpose flour
Four 5-ounce veal cutlets, pounded 1/8_inch thick (about 11 inches long and 3 inches wide)
Kosher salt and freshly ground pepper
1 cup all-purpose flour
2 tablespoons German hot mustard
2 cups plain dried breadcrumbs
1/2 cup canola oil
1/2 cup unsalted butter
1/4 cup fresh flat-leaf parsley, roughly chopped, for garnish
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