Tuscan-Style Veal Chops with Pan-Seared Polenta | Publix Super Markets
Tuscan-Style Veal Chops with Pan-Seared Polenta
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Cooking tools:
- Herb chopper
- Zip-top bag
- Saute pan
- Tongs
- Mushroom knife
- Cutting board
- Chef's knife
- Dish
- Measuring spoon
- Spoon
- Spatula
- Fork
- Egg
- Kitchen scale
- Stove
- Plate
- Aluminum foil
- Kitchen towel
Ingredients
- 2 teaspoons fresh sage leaves
- 2 tablespoons 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
- 1 (18 oz) package basil and garlic polenta
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
- 2 tablespoons all-purpose flour
- 1 large egg (or 1/4 cup egg substitute)
- 1 cup seasoned bread crumbs
- 1/4 cup grated Parmesan and Romano cheese blend
- 1 tablespoon Italian seasoning
- 1/4 cup olive oil
- 1/4 cup Italian blend shredded cheese
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