Marsala and mushroom veal cutlet with creamy polenta
Trimmed veal cutlet
4 medium, (520g), trimmed, frenched
4½ cup(s), (1.25L)
1 cup(s), (170g)
Grated parmesan cheese
1 medium, thinly sliced
Swiss brown mushrooms
200 g, quartered
2 tbs, (Marsala)
Light thickened cream
2 tbs, snipped
- 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.
- 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.
- 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.
- Serve the creamy polenta with the veal and the sauce. Top with the chives.