In a saucepan, combine the dried porcinis with the chicken stock and bring to a boil. Reduce the heat to low and cook 2 minutes. Remove the pan from the heat and let steep for 30 minutes.
Remove the porcinis from the liquid, chop finely and set aside ( strain the liquid through a fine sieve and reserve)
Season veal with salt and pepper on both sides and dredge in the seasoned flour.
In a skillet over medium high heat, add 1 tablespoon of oil and 2 tablespoons of butter.
Add in the veal and cook quickly like only a minute or two per side until golden brown and crispy.
Set veal aside on a warm plate and repeat until the veal is cooked, wiping the pan in between batches if necessary.
After the last batch don't wipe the skillet and add the porcini mushrooms, shallots, garlic and Madeira. Deglaze the pan scraping up any little bits with a wooden spoon. When the madeira wine has reduced by about half, add in the reserved porcini broth and cook a few minutes. Add in the heavy cream, and the juice of the orange, Season with salt and pepper to taste and add the veal back into the cream sauce to heat through just a minute or two. Serve Immediately with a little zest of orange on top.