Season the veal with salt and pepper and slightly press it in so it sticks. Sprinkle the flour on a plate and dredge each piece of veal in the flour until lightly coated, shake off any excess.

Heat the olive oil in a large skillet or frying pan and fry the veal for 1 minute on each side until browned and cooked through. You’ll need to do this in batches and add more oil as needed. Remove from the pan and set aside on a plate.

Add the butter to the pan; once melted, add the mushrooms and sprinkle with a little salt. Fry the mushrooms for around 5-7 minutes until the excess moisture has been released and they start to cook down.

Add the garlic and fry for 1 more minute. Add the Marsala and let it simmer until the liquid has reduced by half. Add 1.5 cups (375ml) of chicken stock.

Simmer the sauce for 5-7 minutes until it starts to thicken. Add the veal back into the pan to warm through.

Serve the veal with a sprinkling of freshly chopped parsley.