• Start out by prepping fresh produce and keeping them separately aside. Chop fresh garlic, slice clean mushrooms, and chop the parsley (which is your garnish). Keep aside for later.
  2 clove Garlic, 12 ounces Crimini Mushrooms, Parsley

For the Veal Scallopini

• Place raw sliced veal cutlets next to each other on a stable and clean working surface. Pat dry with a kitchen paper towel if they are damp or wet. Pound each with a meat mallet so that they stretch out a bit. That also makes the meat fibers tender.
  ½ Pound Veal Scallopini
• Combine in a shallow plate the all-purpose flour, salt, black pepper and Italian seasoning (or oregano). *Note
  ¼ cup All-purpose Flour, ½ Teaspoon Salt, ¼ Teaspoon Black Pepper Ground, 1 Tablespoon Italian Seasoning
• Drag each veal slice through the seasoned flour so that the veal is coated on both sides. Keep aside.
• Heat up a large skillet with the olive oil and butter. Wait for the butter to melt and the skillet to be hot enough to cook the meat. Keep on a medium heat setting.
  1 Tablespoon Olive Oil, 3 Tablespoon Butter
• Place a 3-5 veal cutlets into the hot pan (don't overcrowd) and flash cook them on both sides, for a minute at most. They cook superfast, so be attentive. The moment they turn gray, turn around to cook the remaining raw side or take out when both sides are cooked. Control heat and place cooked cutlets into a dish aside.
• Repeat the process, but always melt some butter first before adding the next veal batch.

For the Sauce

• When you are done with the meat, prepare the mushroom sauce. Keep the pan on a medium-low heat setting and drop in some butter and olive oil.
  1 Tablespoon Olive Oil, 1 Tablespoon Butter
• Stir in chopped garlic and sauté for a minute.
  2 clove Garlic
• Add the sliced mushrooms and sauté mushroom soft for a few minutes over a medium-high heat setting.
  12 ounces Crimini Mushrooms
• Deglaze by pouring in your Marsala wine, followed by the beef broth. Mix it all well.
  1 cup Marsala Wine, ½ cup Beef Broth
• Cook down the mushroom wine mix for a few minutes to infuse everything.
• Reduce the heat to a lower setting and pour in the cream. Reduced heat is important or else the cream will curdle. Mix it all in and simmer for 1–2 minutes.
  ½ cup Table Cream

Complete your Veal Marsala

• Place the cooked veal slices back into the pan to the sauce, and cover them with the sauce and cooked mushroom pieces.
• Take from the heat source and sprinkle freshly chopped parsley over the meal in the skillet.
  Parsley
• Serve hot.