Directions

1. Put the flour in a pan with sides and add salt and pepper, mixing it together.
2. Dip the veal cutlets lightly into the flour and set aside.
3. Preheat a large frying pan over medium heat with oil.
4. In the preheated frying pan, lightly fry the veal cutlets, 2-3 minutes per side (or until golden) and set aside.
5. In the same pan over medium heat, add butter, shallots and garlic. Allow this to sauté for a couple of minutes.
6. Add the mushrooms and sauté for a few minutes.
7. Add the chicken broth and cook for 5 minutes. 
8. Add the Marsala wine and fresh thyme.  Bring to a simmer and cook for 5-7 minutes.
9. Add additional salt and pepper, to taste, and then add the fried veal cutlets back into the pan with the mushroom sauce.
10. On a low simmer, allow the veal and mushroom sauce to combine for 10 minutes in the pan.
11. Plate the veal on a platter and top with the mushroom Marsala sauce. Enjoy!