1. Pat veal dry with paper towel and season all over with salt and pepper to your taste. Combine flour, salt and pepper in a shallow dish. Dip veal pieces one at a time into flour, coating both sides and shaking off excess. Transfer to a parchment paper-lined plate. Discard excess flour.

2. Melt 2 tbsp (30 mL) of the butter over medium-high heat in a large skillet. Cook veal slices, in batches, for 2 to 3 minutes per side, turning once, until golden brown and cooked to medium-rare doneness at most. Transfer to a warm platter; cover loosely with foil to keep warm.

3. Add remaining butter to skillet; cook mushrooms, stirring, for about 8 minutes or until liquid is released and mushrooms are golden brown. Add broth and bring to a boil. Reduce heat and simmer for 2 to 3 minutes or until slightly reduced. Stir in Marsala. Return veal and accumulated juices to skillet. Spoon sauce over veal and cook for 1 to 2 minutes or until veal is warmed through.

4. Serve veal topped with sauce and mushrooms.