Preheat oven to 140 degrees and place ovenproof dish in the oven.
Sprinkle flour over the veal strips, and coat well.
In a large frying pan over medium-high heat, melt half of the butter and half of the oil and as soon as the butter bubbles, immediately add the meat and quickly brown on all sides.
Set aside meat to a dish and cover with foil to keep warm.
Add remaining butter and oil to pan and sauté the onion and garlic for a couple of minutes.
Stir in the mushrooms and lemon zest and cook until mushrooms begin to soften, about 5 minutes.
Add the wine to de-glaze the bottom of the pan, using a wooden spoon to scrape up any browned bits.
Stir in the veal and any juice from the plate and cook over low heat for another 10 minutes.
Stir in the cream and season to taste with salt and pepper. Let thicken for a few minutes until hot, then stir in the lemon juice and serve sprinkled with fresh parsley.
Serve immediately in your hot dish from the oven.