with Fettuccine Alfredo
Salt and pepper veal to taste; lightly dredge in flour; set aside. Prepare pasta according to package directions; drain. Toss with Alfredo sauce and heat through; keep warm.
Meanwhile, in large skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms, shallots, garlic and thyme; salt and pepper to taste. Sauté until mushrooms are softened. Remove from skillet; keep warm.
Add 1 tablespoon oil and 1 tablespoon butter to skillet. When sizzling, add ½ the cutlets to skillet. Sauté until browned and just cooked through (about 1-2 minutes per side). Remove to serving platter; keep warm. Repeat with remaining oil, butter and cutlets; remove from skillet.
Add Marsala to skillet; deglaze skillet by stirring and scraping bottom of pan while wine reduces by half. Stir in chicken broth and simmer 2 minutes, stirring occasionally. Stir in mushrooms; salt and pepper to taste. Simmer 2 minutes or until slightly thickened.
Ladle sauce over veal and serve with fettuccine Alfredo. Sprinkle with parsley, if desired.
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