Season flour with salt & pepper. Dredge veal in flour to lightly coat. Heat 1 tbsp of the butter with the oil in a skillet over medium-high heat. Add scallopini & cook for 30 to 45 seconds. Flip& cook for another 30 seconds or just until golden. Remove to a plate & season to taste. Add remaining 1 tbsp of butter& wine to pan; reduce to a glaze. Remove from heat& add 1 tbsp of the balsamic vinegar; drizzle over veal. Sprinkle the remaining balsamic over the veal & dust with parsley.