This was very, very good. I'll cook it a few more times before it's finally delicious. I did not change the recipe, except that I used Land O'Lakes "Fresh Buttery Spread" instead of butter, and I did not use any flour or cornstarch because I wanted a low-carb version. I also failed to use low-sodium beef and chicken broth, and that made a big difference because I did reduce the sauce all the way down to about half a cup, and so the sauce, though very, very good, was salty. Next time, I will definitely use low-sodium stock. Also, when I remake this (and I definitely will), I will add the mushrooms (which I always sautee separately) after reducing the sauce, and I will sautee the veal at the end. Keeping the veal in the oven did seem to make it just a tad less tender, I think.
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This was very, very good. I'll cook it a few more times before it's finally delicious. I did...