Mushroom Marsala Veal Scallopini

This was the dish we made for our anniversary dinner (in December) at my mom's.  It is sooooo freaking delicious--we all raved about it!  10+ all the way.  I only have pic of finished product.  The sauce amounts listed below are 1.5 times the original, as that is how we made it.  We served it with rosemary potatoes, which paired perfectly.

Link to original recipe: https://www.italianfoodforever.com/2019/11/mushroom-veal-marsala/

Ingredients:

8 oz. baby bella mushrooms, cut in small chunks
2-3 oz. dried porcini, reconstituted
4 T. olive oil, divided
2 T. unsalted butter
8 thin slices veal scallopini (about 1 1/2 lbs), pounded to equal thickness (we had more slices than this, but equivalent weight and it worked fine)
all purpose flour seasoned with salt and pepper
3/4 c. sweet marsala wine
1 1/2 c. chicken broth
3/4 c. heavy cream
3/4 tsp. fresh thyme
salt and pepper, to taste

Directions:

1. Place seasoned flour in plastic zip-top style bag and add veal scallops, shake to coat.

2. Heat a large skillet over medium to medium high heat.  Add 2 T. of the olive oil and the butter, swirl to combine as butter melts.

3. Add the baby bellas and porcini, cook until golden brown.  Transfer mushrooms to a plate.

4. Add remaining oil to the skillet.  Once hot, add veal cutlets to skillet but do not overlap.  Cook 1 min per side (yes, only one minute!) and transfer to plate.

5. Deglaze pan with marsala, scraping up and browned bits.  Add the chicken broth, cream, and thyme.  Cook until sauce has thickened and reduced by half.  Salt and pepper to taste.

6. Return mushrooms and veal to pan to reheat and coat with sauce.  Serve up and enjoy!