In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the veal cutlets and sauté for about 3-4 minutes on each side until browned. Remove the veal from the skillet and set aside.

Cook the Prosciutto and Mushrooms

In the same skillet, add 1 tablespoon of olive oil and 1 tablespoon of butter. Add the prosciutto and cook until crispy, about 2 minutes. Then add the sliced mushrooms and cook until they are tender, about 5 minutes.

Make the Sauce

Add minced garlic to the mushroom mixture and sauté for 1 minute until fragrant. Pour in the Marsala wine and chicken broth, stirring to combine. Let it simmer for about 5 minutes, allowing the sauce to reduce slightly.

Combine and Finish

Return the veal cutlets to the skillet, spooning some sauce over them. Cook for an additional 3-4 minutes until the veal is heated through. Stir in the remaining tablespoon of butter and chopped parsley just before serving.

Serve

Plate the veal cutlets, topped with the mushroom and prosciutto sauce. Garnish with additional parsley if desired.