-
1
Heat 2 tablespoons butter in a 12-inch heavy skillet over high heat until foam subsides, then saute mushrooms, stirring frequently, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 10 minutes.
-
2
Add garlic and parsley and saute, stirring, 1 minute.
-
3
Transfer to a bowl and wipe skillet clean.
-
4
Pat veal dry, then sprinkle with salt, pepper, thyme, and oregano.
-
5
Heat 1/2 tablespoon oil with 1 teaspoon butter in skillet over moderately high heat until hot but not smoking.
-
6
While fat is heating, quickly dredge 2 or 3 pieces of veal in flour, shaking off excess, then saute until just cooked through, 1 to 1 1/2 minutes on each side (meat will still be slightly pink inside).
-
7
Transfer to a platter with tongs and keep warm, loosely covered.
-
8
Saute remaining veal in 2 more batches using remaining oil and butter.
-
9
Add Marsala to skillet and deglaze by boiling, stirring and scraping up brown bits, until reduced by half.
-
10
Stir in demiglace and simmer, stirring occasionally, 2 minutes.
-
11
Stir in mushroom mixture and any veal juices accumulated on platter, then season with salt and pepper if necessary.
-
12
Simmer 2 minutes more and spoon over veal.
