Marsala and mushroom veal cutlet with creamy polenta
9
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This sophisticated veal dish is topped with a beautiful marsala-spiked mushroom sauce and creamy polenta.
Ingredients
Olive oil
1 tbs
Veal cutlet or chop, raw
4 medium, boneless, (520g), trimmed, frenched
Chicken stock
4½ cup(s), (1.25L)
Polenta
1 cup(s), (170g)
Grated parmesan cheese
2 tbs
Brown onion
1 medium, thinly sliced
Swiss brown mushrooms
200 g, quartered
Port
2 tbs, (Marsala)
Light cream
2 tbs
Fresh chives
2 tbs, snipped
Instructions
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.
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