I love this dish.  Veal Marsala is a favorite Italian dish.

You might also like our Chicken Marsala recipe.

All my best,
xo Libby

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Veal Marsala

Course Entree

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 4 2-3 oz. each veal medallions
• 1/4 cup flour
• salt & freshly cracked pepper
• 1 Tbl. olive oil
• 1 shallot minced
• 2 garlic cloves minced
• 4 oz. mushrooms sliced
• 1 scallion thinly sliced
• 1/2 cup Marsala wine
• 1/2 cup chicken broth
• 1 sprig fresh thyme leaves only minced
• 1 Tbl. butter
• 1 Tbl. cream
• parsley to garnish
• serve over buttered egg noodles

Instructions

• Heat olive oil in a large skillet over medium high heat.
• Place flour, salt & pepper in a shallow dish. Dredge veal pieces in flour.
• Once oil is hot, brown veal pieces, cooking 2-3 minutes per side. Remove and reserve.
• Reduce heat to medium, add shallot, garlic, and mushrooms and saute until liquid has evaporated and mushrooms begin to brown. Add wine, broth, and thyme and bring to a boil, scraping up any brown bits in the pan. Cook until liquid has reduced by half.
• Add 1 Tbl. butter and cream to the pan, return veal pieces to pan. Simmer for about 5 minutes until sauce has thickened slightly.
• Serve veal pieces over egg noodles, spoon on sauce and sprinkle with fresh parsley.

The post Veal Marsala appeared first on Lemony Thyme.

Less than 50 miles North of us, nestled in the Blue Ridge Mountains, on the Chattahoochee River, sits Helen, Georgia….a re-creation of a Bavarian alpine village complete with cobblestone streets, hundreds of specialty shops, and all the beer and brats you could eat.  Each year during the months of September and October, Helen hosts the longest running Oktoberfest in the United States.  In honor of Oktoberfest we’re making our favorite German recipes:  Wienerschnitzel, Spaetzle, and Sweet and Sour Red Cabbage.

Wienerschnitzel is thinly pounded meat, traditionally veal, that is breaded, fried and served with sliced lemon.  It is mild and tender with very simple yet delicious flavors.

Place veal cutlets (can substitute pork or chicken) between two sheets of plastic wrap and pound to an even 1/4″ thickness.  Prepare three bowls for the breading process; one for flour, one for eggs, and one for breadcrumbs.  Heat 2 cups of canola or peanut oil to 375 degrees, then add 3 Tbl. butter and bring back up to 375 degree temp.  Dredge pounded veal in flour, then dip in egg wash, and coat with breadcrumbs.  Do not press crumbs into veal.  You want the crust to puff up during cooking.  Cook in oil until nicely browned, turning once.  Remove to paper towels to drain.  Serve with lemon slices and parsley garnish.

The post Wienerschnitzel {Oktoberfest Inspired} appeared first on Lemony Thyme.