Chef Jamie Gwen RecipesChef Jamie Gwen Recipes
VEAL MARSALA WITH CREAMY POLENTA
Serving Size: 4
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Ingredients
1/3 cup all-purpose flour
salt & pepper, to taste
4 veal cutlets, pounded to 1/4 inch thick
1 tablespoon olive oil
3 tablespoons unsalted butter
1 shallot, minced
1 pound mushrooms, sliced
1 cup sweet Marsala wine
1 cup beef broth
freshly chopped parsley, for garnish
Directions
  1. Season the flour with salt and pepper. Dredge each veal cutlet in the flour and shake off any excess.

  2. Heat 1 tablespoon oil with 1 tablespoon butter in a large Command Performance Gold pan over medium-high heat.

  3. Add the veal chops and sauté until golden on both sides, about 2 minutes on each side. Transfer to a platter and keep warm.

  4. Heat the remaining 2 tablespoons butter in a large Command Performance Gold over high heat until foam subsides. Add the shallot and mushrooms and sauté, stirring frequently, about 5 minutes.

  5. Add the Marsala to the pan and deglaze, scraping up any brown bits from the bottom of the pan. Stir in the broth and simmer for 2 minutes. Return the veal to the pan to heat through.

  6. Serve over soft Polenta and garnish with chopped parsley.