Veal Marsala Recipe
polenta, mushrooms, thyme, butter, reggiano, garlic bread
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare Polenta
In a pot, bring 4 cups of water to a boil. Slowly whisk in the polenta, reduce heat, and cook for about 30 minutes, stirring frequently. Once thick, stir in half of the Parmesan Reggiano and season with salt and pepper. Keep warm.
- 2
Cook Veal
In a large skillet over medium heat, melt 2 tablespoons of butter. Season veal cutlets with salt and pepper, then cook for 3-4 minutes on each side until browned. Remove from skillet and keep warm.
- 3
- 4
Combine and Serve
Return veal to the skillet, spooning sauce over the top. Cook for an additional 2 minutes to heat through. Serve veal with polenta, topped with remaining Parmesan, and garlic bread on the side.