Ingredients

• 2 teaspoons fresh sage leaves
• 2 tablespoons flour
• ½ teaspoon seasoned salt
• ¼ teaspoon pepper
• Large zip-top bag
• 1 ¾ lb veal chop
• 2 tablespoons butter
• 1 (6 oz) package sliced portabella mushrooms
• 1 teaspoon roasted garlic
• 2 teaspoons cooked, crumbled bacon
• 2 teaspoons pine nuts
• ¼ cup Marsala wine
• 1 teaspoon Maggi liquid seasoning

Steps

1. Wash sage and remove any tough stems. Place in herb chopper and chop. Set aside. Place flour, seasoned salt and pepper in zip-top bag. Seal tightly and shake to mix.
2. Preheat large sauté pan on medium-high for 2–3 minutes. Add veal chops to bag and shake to evenly coat (wash hands). Set aside.
3. Place butter in sauté pan and swirl to coat. Using tongs, place veal in pan (discard zip-top bag). Cook 9–10 minutes, turning every 3 minutes.
4. Add mushrooms, garlic, bacon and pine nuts. Rotate veal to top of mushrooms. Cover and cook 2–3 minutes, stirring occasionally.
5. Add wine, sage and Maggi. Reduce heat to low, cover and simmer 3–4 minutes and until veal is 145°F. Serve.

Ingredients

• 1 (18 oz) package basil and garlic polenta
• ¼ teaspoon kosher salt
• ⅛ teaspoon pepper
• Large zip-top bag
• 2 tablespoons all-purpose flour
• 1 large egg (or ¼ cup egg substitute)
• 1 cup seasoned bread crumbs
• ¼ cup grated Parmesan and Romano cheese blend
• 1 tablespoon Italian seasoning
• ¼ cup olive oil
• ¼ cup Italian blend shredded cheese

Steps

1. Remove wrapper carefully from polenta and cut into 8 (¾-inch-thick) circles. Season with salt and pepper.
2. Place flour in shallow dish and beat egg in second shallow dish. Combine bread crumbs, Parmesan and Romano cheese blend, and Italian seasoning in third shallow dish. Dredge polenta slices in flour coating both sides (shake off excess), dip into egg (letting excess drip off), and coat with crumb mixture, pressing with fingers to adhere (wash hands).
3. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan and swirl to coat. Add polenta to pan, in batches if needed. Cook 8 minutes, or until golden, flipping once halfway through cook time.
4. Sprinkle Italian cheese on top of polenta, then cover and remove from heat; let stand to melt cheese. Serve.