Here's What You'll Need
veal cutlets, flour, dried oregano, salt, pepper, butter, sweet onion, mushrooms, garlic, marsala wine, sherry vinegar, balsamic vinegar, parmigiano reggiano, parsley
Slice cutlets. Combine flour, dried oregano, salt, and pepper in a bowl. Whisk well, then toss the veal in the flour mixture to coat on all sides. Set aside.
Melt butter in a skillet. Add onions, cook for 3-5 minutes. Add mushrooms and cook additional 3-5 minutes more. Add garlic cloves, stir, then season with salt and cook 30 seconds more.
Shake off excess flour, then add the dredged veal to the pan with the mushroom mixture. Cook veal until browned on all sides, about 5-7 minutes.
In a measuring cup, combine dry marsala wine, sherry vinegar, and balsamic vinegar. Pour into the skillet with the veal, scraping the bottom with a wooden spoon to release any browned bits.
Reduce heat to medium, simmer until sauce has thickened and veal is cooked through, about 5-7 minutes. Garnish with Parmigiano Reggiano and a sprinkle of parsley. Serve immediately!