Prepare the Veal:

• Place veal cutlets between two sheets of plastic wrap. Use a meat pounder to flatten and tenderize the meat.
• Season the veal with salt and pepper, then lightly dredge it in flour.

Cook the Mushrooms: Sauté the mushrooms in a medium-hot pan until golden. Remove and set aside.

Sauté the Veal:

• In a large skillet, melt 3 tablespoons of butter over medium heat. Cook the veal cutlets until lightly browned on each side. Avoid overcooking.
• Remove the veal from the skillet and set aside.

Make the Sauce:

• Deglaze the skillet with Marsala wine and stock, scraping any browned bits from the pan.
• Reduce the liquid by half, then season with salt and pepper. Add the cooked mushrooms back to the skillet.
• Whisk in the remaining butter to thicken the sauce.

Combine and Serve:

• Return the veal to the skillet and gently heat through. Be careful not to overcook.
• Finish with chopped parsley and serve immediately.