Tenderize veal cutlets between plastic wrap using a meat mallet to about ¼ inch thick. Season with salt and pepper, and coat with 2 tablespoons of flour.

Heat skillet over medium heat, add butter and olive oil. Once melted, add veal cutlets and sauté for 1.5 to 2 minutes on each side until golden brown. Remove and set aside.

In the same skillet, add marsala wine, scrape browned bits, and simmer for 2-3 minutes to reduce.

Whisk together remaining flour with 1 cup of water or broth, then add the slurry to the skillet, stirring continuously. Season with salt and let it thicken for 3-4 minutes.

Return veal to skillet, sprinkle with thyme, and warm together for 1-2 minutes before serving.