Clean the veal chops, removing any bone fragments that may be attached or could come loose. Peel and finely chop the shallot. Clean the mushrooms and slice them.

Heat 2 tablespoons sunflower oil and 1 tablespoon (15 grams) butter in a skillet. Sear the veal chops for a few minutes on each side over medium-high heat until golden brown.

Transfer the meat to a large plate and cover with a sheet of aluminum foil.

If needed, add 1/3 oz (10 grams) butter or 1 tablespoon oil to the skillet. Sauté the chopped shallot until soft, then add the sliced mushrooms and cook until they start to brown.

Add, in order: 3 1/2 oz (100 grams) mascarpone, 3/4 cup (200 ml) heavy cream, 2 tablespoons grated parmesan, 1 veal bouillon cube, and salt and pepper. Mix well. Bring to a gentle simmer, stirring.

Return the reserved veal chops and any juices to the skillet. Cover.

Simmer on low heat for 20 minutes, turning the meat after 10 minutes. Stir occasionally and, if needed, add a splash of hot water to prevent sticking.

Taste and adjust seasoning if needed (you can add another 1/2 bouillon cube to deepen the flavor). If the sauce isn't thick enough, you can thicken it with a little clear sauce thickener.