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1
In a small saucepan, combine dried porcinis with veal stock, and bring to a boil.
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2
Reduce heat to a simmer and cook for 3 minutes.
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3
Remove from heat and steep for 30 minutes.
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4
Remove porcinis from liquid, rinse under running water, chop finely, and set aside.
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5
Strain liquid through a fine sieve and reserve.
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6
Season veal with salt and pepper on both sides and lightly dredge in seasoned flour.
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7
(Do not do this until you are ready to cook the veal.)
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8
In a skillet over high heat, add 1 tablespoon of the oil and heat until hot but not smoking.
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9
Add 2 tablespoons of the butter and saute half of the veal, cooking for 1 minute on each side, until golden brown and crispy.
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10
Transfer veal to a warm plate and set aside.
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11
Saute remaining veal in remaining oil and butter, wiping skillet clean between batches if necessary.
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12
Transfer veal to warm plate and add reserved porcini mushrooms, shallots, garlic, and Madeira, scraping pan bottom with a wooden spoon.
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13
When Madeira has reduced by half, add reserved porcini broth, and cook for 3 minutes or until volume is reduced by half.
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14
Add heavy cream and cook for 3 to 4 minutes, until sauce is thickened and coats the back of a spoon.
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15
Season with salt and pepper, to taste, and return veal to skillet to heat through, about 1 1/2 minutes.
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16
Serve immediately with sauce spooned over the top.
