Breaded and Butterflied Veal Chop over a Mushroom Polenta with Broccoli Rabe
Preheat oven to 350 degrees F.
Combine heavy cream, eggs, and cheese, and whisk until well blended. Place veal chop in mixture and let stand for 30 minutes. In separate bowl place bread crumbs then place veal chop in bread crumbs coating entire veal chop. In a non-stick pan, add olive oil and heat on medium. When the oil is hot, place the veal chop in the pan and brown on both sides. Place browned veal chop in the oven for 15 minutes for medium doneness.
Place soft polenta on center of plate, then broccoli rabe off center and then veal chop drizzle with some extra virgin olive oil.Broccoli Rabe:
1 bunch broccoli rabe
1/4 cup extra-virgin olive oil
3 cloves garlic, crushed
1/2 teaspoon crushed red pepper
Pinch salt and pepper
Blanch the broccoli in boiling water for 1 minute, then place in a cool water bath. In a hot saute pan add extra virgin olive oil, crushed red pepper, and garlic. Saute until garlic is golden brown, about 1 minute. Then add blanched broccoli rabe, salt, and pepper and cook until the broccoli is tender, but still crunchy.
Yield: 2 servingsMushroom Polenta:
3 cups chicken stock
1/4 cup heavy cream
Pinch salt and pepper
1 cup polenta
1/2 cup Asiago
1/2 cup oyster mushrooms
1/2 cup water
Combine the chicken broth and cream in a heavy saucepan and bring to simmer. Add salt and pepper. Whisk in the polenta very slowly over low heat for about 10 minutes. Whisk in cheese, then fold in mushrooms if not serving immediately, reheat by adding water and bringing back to a simmer.
Yield: 2 servings
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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