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1
Put half the oil in a large skillet or casserole, preferably nonstick, over medium-high heat.
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2
A minute later, add the onion and cook, stirring occasionally, until it wilts, about 5 minutes.
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3
Add the bread crumbs, garlic, mushrooms, and salt and pepper and cook, stirring occasionally, until the mushrooms have given up their liquid and become soft, 10 to 15 minutes.
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4
Turn off the heat and stir in the pine nuts, marjoram, parsley, and Parmesan.
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5
Cool slightly.
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6
Put a portion of the filling into the center of each of the pieces of veal and roll up; seal with a toothpick and season the outside of the rolls with some salt and pepper.
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7
Put the remaining oil in the skillet and add 2 tablespoons of the butter.
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8
Turn the heat to medium-high.
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9
Brown the veal rolls quickly, just a couple of minutes per side (it may be easier to do this in batches), adjusting the heat so the meat browns without burning.
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10
With all the veal in the pan, add the wine and/or stock and let it bubble away for a moment.
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11
Turn the heat to low, then cover the pan and adjust the heat so the mixture simmers gently.
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12
Cook until the veal is tender, about 20 minutes.
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13
Transfer the veal to a warm platter; if the pan juices are thin, raise the heat to high and reduce, stirring, until less than 1/2 cup of liquid remains.
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14
Taste and adjust the seasoning, then stir in the remaining butter.
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15
Pour this over the veal rolls, garnish with parsley, and serve.
