Preheat your oven to 200 degrees F, and gather all your ingredients,

Next, grab a wire rack and place it over your baking sheet before you combine flour, salt, and pepper in a shallow dish. Pat the veal dry with paper towels and then dredge the veal in the flour mixture, shaking off any excess flour.

Next, heat your butter and oil in a large nonstick pan, or cast iron skillet over medium-high heat until the butter stops bubbling. That’s your signal to add the cutlets. You want to add them into the large frying pan one at a time in a single layer to avoid an overly crowded pan.

Allow the cutlets to fry for about 2-3 minutes per side until they are a beautiful golden brown. Recommended cooking temperature for a veal cutlet is 145 degrees F, but they are thin and hard to test with an instant read thermometer. When they are golden brown on each side and move freely from the pan they are cooked through.

Place the cooked veal cutlets on the wire rack and repeat with all of the remaining cutlets until they are all cooked. Once all your veal is on the rack, slide the baking sheet into your preheated oven while you cook the sauce.

Deglaze the hot skillet with the wine, scraping up any browned bits. Do this a little at a time, as the wine will steam up when it finally hits the pan.

Then add the garlic, capers, and mushrooms and allow them to simmer until the mushrooms have sweated out all their liquid and start appearing browned. The liquid will have reduced dramatically in the skillet. You can thin a little with chicken broth if it’s gotten too thick.

Once you’ve reached that point, remove your pan from the heat and stir in the remaining butter until it’s melted and creamy all over the mushrooms. For serving, add a bed of arugula onto your serving platter, place veal scaloppini on top, spoon on the marsala sauce, and garnish with a sprinkle of parsley and pepper to taste! Dinner is ready!