Lay veal between 2 pieces of waxed paper and flatten each cutlet with a mallet until about 1/8-inch thick. Sprinkle with salt and pepper. Dredge lightly in flour; shake off any excess.

Melt butter in a skillet. Add mushrooms and sauté over medium heat until browned, about 5 minutes. Remove mushrooms and set aside.

Add olive oil to skillet and heat until hot. Sauté veal quickly over high heat, about 1 minute per side. Remove to a platter and keep warm.

Add Marsala to skillet and simmer until it has reduced slightly, about 2 minutes. Add reserved mushrooms, ½ teaspoon salt and freshly ground pepper to taste. Add chopped parsley; pour over warm veal. Serve immediately. Yield: 4 servings.