Season veal cutlets with salt and freshly ground black pepper on both sides.

Heat 1 tablespoon each of butter and olive oil in a large heavy skillet over medium-high heat until the butter stops foaming.

Add half the veal cutlets and cook until golden-brown, about 1½ minutes per side. Transfer to a plate.

Repeat with remaining cutlets, adding more butter and oil if needed. Set aside.

Add another tablespoon of olive oil to the same skillet. Add the chopped shallot and smashed garlic cloves, sautéing until fragrant, about 30 seconds.

Add the sliced mushrooms and cook until tender and their released juices have evaporated, about 3 minutes.

Pour in the Marsala wine and simmer until reduced by half, approximately 2 minutes.

Add the chicken broth and rosemary leaves, then simmer again until reduced by half, about 4 minutes.

Return the veal cutlets to the pan along with any accumulated juices. Heat through for about 1 minute, turning to coat them in the sauce.

Stir in the remaining tablespoon of butter until melted to give the sauce a glossy finish.

Taste and adjust seasoning if needed. Transfer veal to plates using tongs and spoon the sauce over the top.