For Veal: Cut shoulder center in half crosswise. Slice shoulder center into forty eight 1/4-inch slices across the grain. Pound to 1/8-inch thickness.
For Tabasco Butter: Blend softened butter, 1/4 cup Tabasco pepper sauce and kosher salt. Form into a 6 inch log. Wrap in plastic and freeze. Cut into twenty four slices about 1/4 inch thick.
For Breading: Lay veal cutlets on a work surface, place 1 slice Tabasco Butter onto the center of half of the cutlets, carefully lay another cutlet on top (ravioli style). Trim off any uneven edges. Dip veal in flour, then in egg mixture and then into breadcrumbs. Place breaded veal cutlets on sheet pan; chill until ready to use.
For Mushroom Ragout: Sauté red onion in 3 tbsp. olive oil in large rondo pan until tender. Add oyster and cremini mushrooms; sauté until tender and liquid evaporates. Stir in white wine. Bring to a boil; cook until au sec. Add soy sauce; season with salt and pepper to taste. Cook diced potato in boiling, salted water until tender. Drain. Stir into mushroom mixture. Set aside and keep warm.
For Avocado Puree: Combine avocado pulp, lime juice, 1 tbsp. olive oil and 1 tsp. Tabasco in medium bowl. Season to taste; reserve.
For Cheese Foam: Chill a foaming canister. Sauté sliced onions in 1 tbsp. olive oil until tender. Add cream and bring to a boil; remove from heat. Whisk in shredded cheese until melted. Using a handheld immersion blender or food processor, puree until smooth. Strain through a chinois. Season to taste; cool to room temperature. Pour into pre-chilled canister. Charge with 1 charge of CO2. Chill 2 hours.
Heat 2 tsp butter in small skillet add 3/4 cup mushroom/potato mixture, and 2 tbsp demi glace.
Heat through. Meanwhile, heat 2 tablespoons olive oil in skillet. Cook two veal cutlets 2 to 3 minutes or until medium doneness. Spoon mushroom mixture onto plate and top with veal cutlets. Dispense cheese foam around cutlets; top with 2 Tbsp avocado puree.