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Veal Marsala

Veal Marsala

Libby with Lemony Thyme
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Entree
Cuisine Italian
Servings 2


  • 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


  • 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.