This is a good recipe and is very flavorsome. I modified it by cooking the veal as suggested then putting it to one side while I cooked the onion and added shallots and the mushrooms. I then returned the veal to the pan and served as soon as the bouillon was simmering after returning the veal to the pan. The microwave for 12 minutes suggestion I thought would toughen the veal and ruin the dish so I preferred to cook it this way. I think that it would be even better if the veal once cooked was put in the oven to keep warm and the bouillon poured over it once the mushrooms and onion were cooked. I would thicken the bouillon with a little cornstarch. By doing it this way the veal is much more tender and delectable.