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

Marsala and mushroom veal cutlet with creamy polenta

13
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: steamed green beans.

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