1 Bring a large pot of water to a boil.
2 Meanwhile, cut the veal across the grain into thin strips. Coarsely chop the onion. Halve the mushrooms if they are large.
3 In a plastic or paper bag, combine the flour, 1/2 teaspoon of the oregano, the salt and pepper, and shake to mix. Add the veal and shake to coat lightly. Remove the veal and reserve the excess seasoned flour.
4 In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium-high heat until hot but not smoking. Add the veal and stir-fry until the meat is evenly browned, about 5 minutes. Remove the veal to a plate and cover loosely to keep warm.
5 Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes, or according to package directions.
6. Meanwhile, add the remaining 1 tablespoon butter and 1 tablespoon oil to the skillet and warm over medium-high heat until hot but not smoking. Add the onion and garlic and cook, stirring, until the onion begins to brown, about 5 minutes.
7 Add the mushrooms and cook, stirring, for 1 minute. Add 1 tablespoon of the reserved dredging mixture and stir until the flour is no longer visible.
8 Add the chicken broth, the remaining 1/2 teaspoon oregano and the peas. Bring to a boil. Return the veal to the skillet and cook, stirring, for 1 minute.
9 Drain the pasta and serve topped with the veal, vegetables and sauce. Accompany with grated Parmesan if desired.