Mastbrucher Marsala Schnitzel

Ingredients for 4 servings:

• 4 large veal escalopes
• pinch(s) salt and pepper
• 2 tbsp olive oil
• 300 ml Marsala
• 200 ml orange juice
• 300 g tagliatelle pasta, preferably green
• 3 bell peppers, red, orange and green
• 1 onion(s)
• 2 garlic cloves
• 1 handful of thyme

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Fettina di vitello with salsa al marsala

Wash the schnitzel, pat dry with kitchen paper, and rub with pepper and salt. Heat half of the olive oil in a pan and sear the schnitzel for 1 minute on each side. Remove the schnitzel from the pan and set aside. Deglaze the pan juices with Marsala and orange juice and simmer for a few minutes while stirring. Add the meat back in, put the lid on the pan, and simmer over low heat for about 10 minutes. Cook the pasta in salted water until al dente, then drain. Deseed and wash the bell peppers and cut into fine strips. Peel and dice the onion. Peel the garlic cloves. Wash and finely tear the thyme. Heat the remaining oil in another pan, add the strips of bell pepper and diced onion, crush the garlic cloves over the top, and stir in. Season with a pinch of salt and pepper. Sear for a few minutes while stirring. Serve the schnitzel with the vegetables and pasta decoratively.