Chef Jamie Gwen RecipesChef Jamie Gwen Recipes
VEAL MARSALA WITH CREAMY POLENTA
Serving Size: 4
intro
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.


HSN everywhere
shop us on your
iPhone 		be our fan on
Facebook 		follow us on
Twitter 		see your clips on
YouTube		 bring us along with
Mobile Alerts		 stay up to date with
RSS
Question about the item on air now? Ask HSN
Order toll-free anytime by phone: 1-800-284-5757
 for special offers & discounts