Lightly coat the halved veal cutlets in flour and season with salt before pan frying in olive oil and butter. Remove cutlets once caramelized and add mushroom to sauté. Add garlic and cook out before deglazing with marsala cooking wine. Add cutlets back in with a small amount of pasta water. Add cold butter to create creamy sauce and plate with roasted potatoes. Garnish with parsley, sea salt and a lemon wedge.
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