-
1
Preheat oven to 350 degrees F.
-
2
Combine heavy cream, eggs, and cheese, and whisk until well blended.
-
3
Place veal chop in mixture and let stand for 30 minutes.
-
4
In separate bowl place bread crumbs then place veal chop in bread crumbs coating entire veal chop.
-
5
In a non-stick pan, add olive oil and heat on medium.
-
6
When the oil is hot, place the veal chop in the pan and brown on both sides.
-
7
Place browned veal chop in the oven for 15 minutes for medium doneness.
-
8
To Plate:
-
9
Place soft polenta on center of plate, then broccoli rabe off center and then veal chop drizzle with some extra virgin olive oil.
-
10
1 bunch broccoli rabe
-
11
1/4 cup extra-virgin olive oil
-
12
3 cloves garlic, crushed
-
13
1/2 teaspoon crushed red pepper
-
14
Pinch salt and pepper
-
15
Blanch the broccoli in boiling water for 1 minute, then place in a cool water bath.
-
16
In a hot saute pan add extra virgin olive oil, crushed red pepper, and garlic.
-
17
Saute until garlic is golden brown, about 1 minute.
-
18
Then add blanched broccoli rabe, salt, and pepper and cook until the broccoli is tender, but still crunchy.
-
19
3 cups chicken stock
-
20
1/4 cup heavy cream
-
21
Pinch salt and pepper
-
22
1 cup polenta
-
23
1/2 cup Asiago
-
24
1/2 cup oyster mushrooms
-
25
1/2 cup water
-
26
Combine the chicken broth and cream in a heavy saucepan and bring to simmer.
-
27
Add salt and pepper.
-
28
Whisk in the polenta very slowly over low heat for about 10 minutes.
-
29
Whisk in cheese, then fold in mushrooms if not serving immediately, reheat by adding water and bringing back to a simmer.
