18 pounds veal cutlets
2-1/4 cups all-purpose flour
1 tablespoon and 1-1/2 teaspoons seasoning salt
4-1/2 cups butter

1 cup and 2 tablespoons olive oil
6-3/4 pounds fresh mushrooms, quartered
2-1/4 cups Marsala wine
1 Cup Heavy Cream

18 pounds veal cutlets 2 -1/4 cups all-purpose flour 1 tablespoon and 1-1/2 teaspoons seasoning salt 4 -1/2 cups butter 1 cup and 2 tablespoons olive oil 6 -3/4 pounds fresh mushrooms, quartered 2 -1/4 cups Marsala wine 1 Cup Heavy Cream

Place meat on a solid, level surface, or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, using a glancing motion.
In shallow dish, combine flour and seasoning salt. Dredge cutlets in flour mixture, and let rest 15 minutes on wire rack.
In a large skillet over medium-high heat, melt butter with oil. Cook floured cutlets on both sides until brown. Introduce mushrooms, reduce heat to low, cover and cook 10 minutes.
Pour in Marsala and Cream& simmer 5 minutes more, until veal is tender and sauce is hot. Serve immediately.