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- Pound veal cutlets to 1/8-inch thickness, if necessary. Combine flour, 1 teaspoon salt and pepper in shallow dish. Lightly coat cutlets with seasoned flour.
- Heat 2 tablespoons butter in a large nonstick skillet over medium heat until melted. Add mushrooms and garlic; cook and stir 5 minutes or until mushrooms are slightly browned. Remove from skillet.
- Heat 1 tablespoon of butter in same skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding remaining butter as needed.
- Add Marsala to skillet; increase heat to medium-high. Cook and stir until browned bits attached to skillet are dissolved and wine is reduced by half. Stir in sautéed mushrooms, parsley and 1/4 teaspoon of salt; heat through. Spoon sauce over cutlets. Serve immediately.