In a small saucepan, heat vegetable broth over medium heat. Once heated through, remove from heat and add dried mushrooms. Let soak for 20 minutes. Pour through a sieve into a small bowl to remove mushrooms from liquid.

Cover work surface with a layer of plastic wrap. Add cuts of veal, one at a time, and cover with another layer of plastic wrap. Pound thin. Season each side with salt and pepper.

In a large skillet, drizzle about 2 teaspoons oil over medium heat. Once thoroughly heated, add thin cutlets and cook until browned on both sides and no longer pink. Add a little more oil, if needed, between cutlets. Place on a towel lined plate and cover with foil to keep warm.

Deglaze the pan with white wine. Bring to a simmer over medium heat and add reserved liquid from the dried mushrooms. Stir in the cream.

In a small bowl, mix cornstarch with a little of the sauce to form a paste. Whisk into the sauce and let simmer for about 2 minutes to thicken. Add the minced garlic, ginger slice and lemon peel. Let simmer for about 5 minutes before removing the ginger and lemon. Season with salt and a pinch of cayenne and caraway.

Clean the mushrooms and thinly slice. In another skillet, drizzle a little oil over medium heat. Add mushrooms, in portions if needed to not overcrowd the pan, and cook until darkened, 1-2 minutes. Season with salt, pepper, and parsley. Stir into sauce and serve immediately over prepared Schnitzel.