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Tuscan-Style Veal Chops with Pan-Seared Polenta
Recipes
Tuscan-Style Veal Chops with Pan-Seared Polenta
4 servings
35 minutes total
  • Prepare polenta for sauté and set aside (10 minutes)
  • Prepare veal and begin to sauté (10 minutes)
  • Sauté polenta (10 minutes)
  • Complete veal and polenta; serve (5 minutes)
Tuscan-Style Veal Chops
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.
Pan-Seared Polenta
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.
Serving Suggestions
  • Complete your meal with steamed broccoli and creme cake for dessert.
  • This is a great meal for company. Most of the preparation can be done ahead, it cooks quickly, and cleanup is a snap.
Tuscan-Style Veal Chops

Amount per ¼ recipe serving: Calories 280, Total Fat 14g, Sat Fat 6g, Chol 110mg, Sodium 560mg, Total Carb 7g, Fiber 1g, Sugars 3g, Protein 26g, Calc 2%, Iron 10%

Pan-Seared Polenta

Amount per ¼ recipe serving: Calories 410, Total Fat 21g, Sat Fat 5g, Chol 60mg, Sodium 1330mg, Total Carb 43g, Fiber 3g, Sugars 3g, Protein 14g, Calc 15%, Iron 15%