Sprinkle the veal cutlets with salt and pepper to taste. Place the flour on a shallow plate and dredge each cutlet in the flour, shaking off any excess.

Heat oil in a large skillet over medium-high. Sear veal cutlets for 1 minute per side until golden and nearly cooked. Remove and set aside.

Reduce the heat to medium. Add butter to the skillet, then add the sliced mushrooms. Cook for 5-7 minutes until the mushrooms release their moisture and start to brown.

Add the chopped garlic to the mushrooms and cook for 1 minute. Pour in the Marsala wine to deglaze the pan, scraping up any browned bits. Allow the wine to simmer until it reduces by half.

Stir in the chicken stock and let the sauce simmer for another 5-7 minutes until it thickens slightly. Mix in the heavy cream. Return the veal cutlets to the skillet and warm them through in the sauce.

Sprinkle the dish with fresh chopped parsley before serving. Enjoy your meal while hot.