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Breaded and Butterflied Veal Chop over a Mushroom Polenta with Broccoli Rabe Recipe

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Breaded and Butterflied Veal Chop over a Mushroom Polenta with Broccoli Rabe
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Ingredients
8
Count
Nutrition
1858
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. To Plate:
  4. Place soft polenta on center of plate, then broccoli rabe off center and then veal chop – drizzle with some extra virgin olive oil.
  5. Broccoli Rabe:
  6. 1 bunch broccoli rabe
  7. 1/4 cup extra-virgin olive oil
  8. 3 cloves garlic, crushed
  9. 1/2 teaspoon crushed red pepper
  10. Pinch salt and pepper
  11. 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.
  12. Yield: 2 servings
  13. Mushroom Polenta:
  14. 3 cups chicken stock
  15. 1/4 cup heavy cream
  16. Pinch salt and pepper
  17. 1 cup polenta
  18. 1/2 cup Asiago
  19. 1/2 cup oyster mushrooms
  20. 1/2 cup water
  21. 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.
  22. Yield: 2 servings
  23. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1857.94 Kcal (7779 kJ)
Calories from fat 1261.02 Kcal
% Daily Value*
Total Fat 140.11g 216%
Cholesterol 720.11mg 240%
Sodium 2808.25mg 117%
Potassium 693.67mg 15%
Total Carbs 88.29g 29%
Sugars 7.79g 31%
Dietary Fiber 6g 24%
Protein 63.04g 126%
Vitamin C 4.8mg 8%
Iron 8.9mg 50%
Calcium 1072.5mg 107%
Amount Per 100 g
Calories 358.23 Kcal (1500 kJ)
Calories from fat 243.14 Kcal
% Daily Value*
Total Fat 27.02g 216%
Cholesterol 138.84mg 240%
Sodium 541.45mg 117%
Potassium 133.75mg 15%
Total Carbs 17.02g 29%
Sugars 1.5g 31%
Dietary Fiber 1.16g 24%
Protein 12.15g 126%
Vitamin C 0.9mg 8%
Iron 1.7mg 50%
Calcium 206.8mg 107%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 48
    Points
  • 51
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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