Place the veal cutlets between two sheets of plastic wrap and gently pound with a meat mallet until they are 1/4 inch thick.

Season both sides of the veal cutlets with salt and pepper, then dredge each cutlet in flour, shaking off any excess.

Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Add the veal cutlets to the hot skillet and cook for 3-4 minutes per side until golden brown.

Remove the browned cutlets from the skillet, place on a plate, and cover to keep warm.

Add the sliced mushrooms to the same skillet and cook for about 5 minutes until golden and their moisture has evaporated.

Pour in the Marsala wine, scraping up any browned bits from the bottom of the pan.

Add the chicken broth and simmer for 2-3 minutes to reduce slightly, then stir in the remaining tablespoon of butter. Return the veal cutlets to the skillet and warm through for 1-2 minutes, then serve immediately garnished with chopped parsley.