Place the veal cutlets one at a time between two sheets of heavy plastic wrap. Using a metal meat mallet, gently but firmly pound the meat to an ultra-thin ⅛-inch thickness to ensure rapid, uniform cooking without the need for a flour dredge.

Aggressively season both sides of the pounded veal with the kosher salt and coarse black pepper.

In a large, heavy-bottomed skillet, heat the olive oil and butter together over medium-high heat until shimmering and foaming.

Carefully lay the cutlets into the hot fat (working in batches if necessary). Sear the veal until golden and caramelized, about 1 to 2 minutes per side.

Use tongs to immediately transfer the seared veal to a holding platter to prevent overcooking.

Reduce the skillet heat slightly. Add the sliced fennel, artichoke hearts, and sun-dried tomatoes directly into the residual browned butter and veal fat.

Sauté, stirring frequently, until the vegetables are soft, deeply golden, and slightly caramelized, about 2 to 3 minutes.

Sprinkle the dried French thyme over the vegetables to bloom in the hot fat.

Pour the Marsala wine into the hot skillet to deglaze, using a wooden spoon to aggressively scrape up all the caramelized browned bits (fond) from the bottom of the pan.

Simmer vigorously until the wine reduces by exactly half and thickens into a syrup.

Pour in the chicken broth and briskly stir in the truffle mustard until perfectly emulsified into the sauce. Reduce the heat to medium-low and simmer for 1 minute.

Return the rested veal cutlets (and any accumulated juices from the platter) back into the simmering sauce.

Simmer gently for a final 4 to 5 minutes. The sauce will thicken and heavily glaze the meat while the veal finishes cooking through.

Serve immediately, draping the rich pan sauce and harvest vegetables heavily over the tender veal.