Preparation:

Clean and slice the mushrooms. Peel and slice the garlic. 

Heat 3 tablespoons of the olive oil and sauté the mushrooms and garlic. When mushrooms are golden brown, add the Marsala wine and simmer for 2 minutes. Remove from pan and set aside. 

Dredge the veal cutlets in flour. Heat the remaining olive oil and canola oil in the same sauté pan and brown the cutlets over medium heat (this may need to be done in batches). Drain off excess oil and return the sautéed mushrooms to the pan with the veal. Season with salt and pepper. Simmer for 5 minutes, stirring often.

To serve, portion equal amounts of veal and mushrooms on four plates. Garnish with lemon wedge and top with fresh parsley.