Season Veal & flash fry them in a hot pan with a table spoon of rapeseed oil. Remove the seared Veal from the pan & keep warm.
Add finely chopped onion and chopped mushroom and sweat until
the onion start to colour. Add Marsala & Veal Stock and reduce to about half. Whisk in small pieces of butter. Garnish with freshly chopped parsley. Cooking Time 6 minutes.