Publix Simple Meals

Tuscan Veal Chops with Pan-Seared Polenta

Tuscan Veal Chops with Pan-Seared Polenta
Servings:
4
Total Time:
35 minutes

Cooking Sequence

  • Prepare polenta for sauté and set aside (10 minutes)
  • Prepare veal and begin to sauté (10 minutes)
  • Sauté polenta (10 minutes)
  • Complete veal and polenta; serve (5 minutes)

Tuscan Veal Chops

Ingredients

2 teaspoons fresh sage leaves, finely chopped
2 tablespoons all-purpose flour
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
Large zip-top bag
1 3/4 lb veal chop
2 tablespoons butter
1 (6-oz) package sliced portabella mushrooms
1 teaspoon roasted garlic
2 teaspoons cooked, crumbled bacon
2 teaspoons pine nuts
1/4 cup Marsala wine
1 teaspoon Maggi liquid seasoning

Steps

  1. Wash sage and remove any tough stems. Place in herb chopper and chop. Set aside. Place flour, seasoned salt and pepper in zip-top bag. Seal tightly and shake to mix.
  2. Preheat large sauté pan on medium-high for 2–3 minutes. Add veal chops to bag and shake to evenly coat (wash hands). Set aside.
  3. Place butter in sauté pan and swirl to coat. Using tongs, place veal in pan (discard zip-top bag). Cook 9–10 minutes, turning every 3 minutes.
  4. Add mushrooms, garlic, bacon and pine nuts. Rotate veal to top of mushrooms. Cover and cook 2–3 minutes, stirring occasionally.
  5. Add wine, sage and Maggi. Reduce heat to low, cover and simmer 3–4 minutes and until veal is 145°F. Serve.

Pan-Seared Polenta

Ingredients

1 (17-oz) package basil and garlic polenta
Salt and pepper, to taste
Large zip-top bag
2 tablespoons all-purpose flour
1 large egg (or 1/4 cup egg substitute)
1 cup Italian breadcrumbs
1/4 cup grated Parmesan and Romano cheese blend
1 tablespoon Italian seasoning
1/4 cup olive oil
1/4 cup shredded Italian cheese blend

Steps

  1. Cut polenta in half. (This allows wrapper to be easily removed). Remove plastic and cut into eight 3/4-inch-thick circles. Season with salt and pepper.
  2. Gently place polenta into zip-top bag. Add flour to bag and gently shake to coat evenly.
  3. Break egg into 1-cup measuring cup and whisk with fork. Pour egg into bag and gently shake to coat polenta evenly.
  4. Add breadcrumbs, Parmesan and Romano cheese blend and Italian seasoning to bag. Gently shake to coat.
  5. Preheat large sauté pan on medium high for 2–3 minutes. Place oil in pan and swirl to coat. Using tongs, add polenta to pan, making sure polenta is fully coated while adding to pan. Cook 8 minutes, or until golden brown. Turn once halfway through cooking time.
  6. Sprinkle Italian cheese on top of polenta, cover and remove from heat, to melt cheese. Serve.

Aprons Advice

  • Complete your meal with steamed broccoli and creme cake for dessert.
  • This is a great meal for company. Most of the preparation can be done ahead, it cooks quickly, and cleanup is a snap.

Add items to your shopping list by clicking on the check box next to any item below.

Tuscan Veal Chops

Items You May Need to Buy
Items You May Already Have

Pan-Seared Polenta

Items You May Need to Buy
Items You May Already Have

Tuscan Veal Chops

CALORIES (per 1/4 recipe) 280kcal; FAT 14.00g; SAT FAT 6.00g; TRANS FAT 0.00g; CHOL 110mg; SODIUM 560mg; CARB 7g; FIBER 1.00g; SUGARS 3g; PROTEIN 26g; CALC 2%; VIT A 0%; VIT C 0%; IRON 10%

Pan-Seared Polenta

CALORIES (per 1/4 recipe) 420kcal; FAT 20.00g; SAT FAT 5.00g; TRANS FAT 0.00g; CHOL 60mg; SODIUM 1210mg; CARB 47g; FIBER 0.00g; SUGARS 4g; PROTEIN 13g; CALC 15%; VIT A 0%; VIT C 0%; IRON 10%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star