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Photo of Marsala and mushroom veal cutlet with creamy polenta by WW

Marsala and mushroom veal cutlet with creamy polenta

Total Time
25 min
10 min
15 min
This sophisticated veal dish is topped with a beautiful marsala-spiked mushroom sauce and creamy polenta.


Olive oil

1 tbs

Veal cutlet or chop, raw

4 medium, boneless, (520g), trimmed, frenched

Chicken stock

4½ cup(s), (1.25L)


1 cup(s), (170g)

Grated parmesan cheese

2 tbs

Brown onion

1 medium, thinly sliced

Swiss brown mushrooms

200 g, quartered


2 tbs, (Marsala)

Light cream

2 tbs

Fresh chives

2 tbs, snipped


  1. Heat 1 teaspoon of the oil in a large frying pan over medium-high heat. Season the veal with salt and pepper and cook for 3 minutes each side or until browned and medium-rare or cooked to your liking. Set aside and cover to keep warm.
  2. Reserve ¼ cup (60ml) stock. Bring the remaining stock to the boil in a medium saucepan. Add the polenta and stir over low heat for 8 minutes or until thick and creamy. Stir in the parmesan and season with salt and pepper.
  3. Heat the remaining oil in the pan over medium-high heat. Cook the onion and mushroom, stirring, for 5 minutes or until softened. Add the reserved stock and the marsala. Bring to the boil and cook for 2 minutes or until the sauce reduces. Stir in the cream and boil for 1 minute. Season with salt and pepper.
  4. Serve the creamy polenta with the veal and the sauce. Top with the chives.


SERVING SUGGESTION: steamed green beans.