1

Pound the veal slices to tenderize them. Cut the tenderized slices into about 2 1/2" x 2 1/2" pieces. Set aside.

2

Put flour, salt, pepper and oregano into a large plastic ziploc baggie and mix well. Add the veal to the bag and shake well until the veal pieces are well coated with the flour mixture. Set aside.

3

Heat the butter and olive oil in a deep non-stick skillet and saute the onions lightly. Remove the onions from the skillet with a slotted spoon, and in the oil, brown the coated veal on both sides, being careful not to over-cook. You may have to brown the veal pieces just a few at a time. When the veal is browned, return it to the skillet with the sauted onions, and add the basil and Marsala wine. Simmer until a rich sauce forms. If sauce is too thick, you can add some chicken broth.

4

Add mushrooms and simmer for another 2-3 minutes and serve.