Veal Medallions with Mushroom Sauce

In a bowl, soak the porcini mushrooms for 30 minutes in warm water to cover. Cut each veal chop from the bone. Wrap the thin tail of each chop around the eye portion, without stretching, to form a medallion. Secure with toothpicks. Score (cut) the edge to prevent the medallions from curling during cooking. Sprinkle them with black pepper. Drain the porcini mushrooms, reserving 3/4 cup liquid. Rinse the mushrooms to remove sand and squeeze dry. Slice the mushrooms. In a 12 inch skillet over medium heat melt 1 tablespoon butter. Add the yellow peppers and 1/2 teaspoon salt and cook until tender. Remove to medium bowl and keep warm. In the same skillet over high heat melt 2 more tablespoons butter and add the fresh white mushrooms and 1/4 teaspoon salt. Cook until tender. Do not burn. Remove to small bowl. In the same skillet, heat the olive oil over medium high heat. Cook the veal medallions until they lose their pink color throughout, about 15 minutes. Remove veal to platter and keep warm. In a cup, mix the flour with 1/4 cup water. Stir the flour mixture, mushroom liquid and 1/4 teaspoon salt into drippings in the pan, stirring to loosen brown bits. Heat to boiling. Stir in fresh and dried mushrooms. Heat through. Discard the toothpicks from the veal. Arrange the veal in the center of a large platter. Surround the veal with the yellow peppers. Spoon some mushroom sauce over the veal. Pass the rest of the sauce. Garnish the platter with arugula.