Place 2 pounds of veal cutlets on a flat surface, and cover them with waxed paper. Using a kitchen mallet, pound the cutlets until they are flat. In a pie pan or other shallow dish, mix 1/4 cup of all-purpose flour with 1/2 teaspoon of seasoning salt. Coat the cutlets with the flour and salt mixture, and then set them on a wire rack to rest for 15 minutes.
Place a large skillet on a stovetop set to medium-high heat. Add 1/2 cup of butter and 2 tablespoons of olive oil to the pan, and cook them until the butter is melted. Cook the cutlets on both sides in the oil and butter. While the cutlets cook, clean and quarter 3/4 pound of fresh mushrooms.
Once the cutlets are brown on both sides, add the mushrooms, turn the heat down to low and cover the skillet. Cook the pork cutlets and mushrooms together for 10 minutes. Uncover the skillet, and pour in 1/4 cup of Marsala wine. Allow the wine to simmer, and reduce for five minutes.
Once the sauce is hot and the veal is tender and cooked through, serve the veal with the mushrooms and sauce. If desired, mix in a few tablespoons of heavy cream to the sauce, and garnish it with cherry tomatoes and parsley.