Add butter to a large sauté pan. Cook over medium-high heat until butter is melted. Season veal with 1/4 tsp of the salt and 1/8 tsp of the pepper. Add veal to butter in pan and cook for 2 minutes per side, turning once. Remove to a plate.
Add mushrooms and garlic to pan. Cook, stirring, 3 minutes, until mushrooms are softened. Carefully add brandy and cream to skillet. Cook 2 minutes, until sauce is thickened, then return veal and any drippings to pan. Season with remaining 1/4 tsp salt and 1/8 tsp pepper.
Transfer to a serving dish and sprinkle with parsley.
