Preheat the oven to 180C/350F/Gas 4.
For the veal escalope, heat the oil and butter in a pan and season the veal with salt and freshly ground black pepper. Fry for 1-2 minutes on both sides, or until golden-brown, then transfer to the oven for 4-5 minutes, or until cooked through. Remove and allow to rest on a warm plate.
For the garlic cream mushrooms, heat the oil and butter in a frying pan and gently fry the mushrooms and garlic for 4-5 minutes, or until the mushrooms are browned. Stir in the mustard, cream and season, to taste, with salt and freshly ground black pepper. Cook for a further 2-3 minutes, then stir in the chives.
Spoon the creamy mushrooms onto a serving plate and place the veal on top. Place a handful of fresh herbs to the side and serve.
