1) Saute the veal in the oil over a medium flame for 5 minutes on each side. Remove and keep warm.
2) Remove fat from the pan. Add water and mushroom gravy. Heat over high flame until boiling, stirring continuously. Lower flame and simmer for a few minutes.
3) Place sour cream in a bowl. Add 3/4 cup of the hot gravy and the parsley to the sour cream, return to the pan and cook for one minute on medium flame: Spoon over veal and serve.