Place veal medallions on a saran wrapped large cutting board. Cover veal with wrap and pound to a very thin thickness.
In a 10" sauté pan, add clarified butter and heat over medium high heat.
Season each side of veal with salt and pepper and dust each side of veal with flour. Add veal to pan when butter is hot.
Brown veal lightly in pan, about 90 seconds and turn veal. Reduce heat to low and add chicken stock to pan. Reduce stock to half and add marsala mushroom sauce. Heat to serve and plate veal with sauce.