Ingredients

• 1 (12-ounce) veal chop, butterflied
• 1 cup heavy cream
• 1/4 cup grated Asiago
• 3 eggs
• 1 cup seasoned bread crumbs
• 1/4 cup extra-virgin olive oil
• Broccoli Rabe, recipe follows
• Mushroom Polenta, recipe follows

Directions

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 servings

Mushroom 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