Place the veal between two sheets of wax paper and pound thin with a mallet.
Season the veal scaloppini with salt and pepper. Dredge veal in flour.
Place 1 tbsp of butter and 1 tbsp of oil in a large skillet and sauté veal 2 minutes on each side. Remove veal and set aside.
Add the other tablespoon of oil and butter to the skillet and sauté garlic and onions for I minute.
Add mushrooms and sauté another minute.
Add wine and chicken broth and bring to boil and reduce liquid to about half.
Stir in whipping cream.
To serve, plate the veal scaloppini and top with the creamy morel mushroom sauce.