Slice1 lb cremini mushrooms into 1/4" slices.
Season both sides of the cutlets, and dredge the meat in 1/3 cup all-purpose flour, covering both sides.
Melt 2 tablespoons of butter in a large deep sided skillet over medium high heat for 2-3 minutes.
When the butter is hot and bubbly, add the cutlets and sauté until they are nicely browned, about 2-3 minutes per side. Remove to a plate and reserve.
Add 1 tablespoon of butter and 1 tablespoon of oil to the same skillet and heat over medium high heat for 2-3 minutes.
Add mushrooms to hot butter/oil mixture and season with 1/2 tsp dried thyme, 1/2 tsp dried oregano and season with kosher salt. Stir to combine.
Cook mushrooms over medium high heat for about 5-6 minutes or until the mushrooms have let out their moisture and are beginning to brown at the edges. Add 1 large garlic clove, grated and 2 tbsp fresh parsley,finely chopped, and stir to combine. Cook for another minute.
Deglaze the pan with 2/3 cup sweet Marsala wine. Scrape up all the bits stuck to the bottom, and bring the wine to a boil. Add 1 cup consommé or veal demi-glace and cook until the sauce has reduced by half.
Just before serving, return cutlets to the pan with mushrooms, cover with a lid and allow to warm over for about 4-5 minutes.
