Marinade veal the night before you plan to make them (or 4-5 hours ahead). Start by spreading mustard on all sides (use hands). Follow with bouillon and ground pepper. Seal everything in with a coat of oil (2-3 tbsp). Cover with saran wrap and leave in the fridge.

The following day take the veal out, and uncover an hour or so before preparation.

Peel and quarter potatoes. Place in a pot and cover with water. Bring to a boil on high. Lower the temperature and cook until you can easily cut into them with a fork. (About 15-20 minutes.) Remove from heat and drain. Add milk, butter, and salt. Mash vigorously with a masher or hand mixer until completely smooth (3- 5 minutes).

In a deep skillet, heat a light film of oil on high. Add veal. Brown on high for 1 minute on each side. Lower to medium and simmer 5 minutes. Add beef broth and simmer another 5-7 minutes. Finally, add white wine, garlic cloves and parsley. Simmer for final 5 minutes. (By this time most of the alcohol will evaporate, and the sauce will thicken.)

Serve hot over mashed potatoes.