Veal Scallopini Saltimbocca with Bleu Cheese Polenta

Ingredients for Bleu Cheese Polenta

• 1/2 cup coarse polenta
• 1 cup chicken stock
• 1 cup milk
• 1 ounce butter
• 2 ounces onion, finely chopped
• 2 ounces high-quality bleu cheese
• Salt and pepper to taste

Instructions for Bleu Cheese Polenta

1. Sweat the Onions: In a deep saucepan, melt the butter over medium heat. Add the chopped onions and cook until they are translucent.
2. Cook the Polenta: Stir in the polenta and cook for 1-3 minutes. Gradually add half of the chicken stock, allowing it to reduce by half before adding the remaining stock.
3. Simmer and Season: Pour in the milk, season with salt and pepper, and let it simmer for about 5 minutes. Remove from heat and cover. The polenta will continue to cook off the heat.
4. Add Bleu Cheese: Just before serving, stir in the bleu cheese until it melts and is well incorporated.

Ingredients for Veal Scallopini Saltimbocca

• 6 ounces veal scaloppini, pounded thin
• 1-2 ounces all-purpose flour, for dredging
• 2 ounces Marsala sweet wine
• 2 ounces Parma prosciutto
• 3-4 ounces brown veal stock (available at specialty grocery stores)
• 1 ounce butter
• 3-4 sprigs fresh parsley, chopped
• 1 ounce sage leaves
• Salt and black pepper to taste
• Wooden toothpicks
• Canola oil for cooking

Instructions for Veal Scallopini Saltimbocca

1. Prepare the Veal: Season the veal cutlet with salt and pepper. Lay prosciutto and sage leaves on top, securing them with toothpicks.
2. Dredge in Flour: Lightly coat the veal cutlet in flour, shaking off any excess.
3. Cook the Veal: Heat a sauté pan over medium-high heat and add canola oil. Cook the veal cutlet for 3-5 minutes on each side until golden brown. Remove from the pan and keep warm.
4. Make the Sauce: Deglaze the pan with Marsala wine, then add the brown veal stock. Once heated, remove from heat and swirl in the butter until melted.

Plating the Dish

1. Finish the Polenta: Stir the bleu cheese into the polenta until fully melted and creamy.
2. Plate the Veal: Remove the toothpicks from the veal, slice it into wedges, and arrange around the polenta.
3. Add the Sauce: Drizzle the Marsala sauce over the veal and polenta. Garnish with chopped parsley.

Chef's Note

Chef Shelley Pogue, a Cum Laude graduate from Le Cordon Bleu and Executive Research and Development Chef at Vertical Sales and Marketing, San Ramon, CA, shares this refined recipe. Shelley is also the desserts editor for BellaOnline.com.

Interesting Facts

• Veal Consumption: The United States consumes approximately 0.3 pounds of veal per capita annually, significantly less than the European average of 2.5 pounds per capita (source).
• Polenta Popularity: Polenta, a staple in Northern Italian cuisine, has seen a resurgence in popularity in the U.S., with sales increasing by 20% over the past five years (source).

References

• Statista: U.S. Per Capita Consumption of Veal
• Food Navigator USA: Polenta's Popularity

Enjoy this sophisticated dish that brings together the rich flavors of veal, prosciutto, and bleu cheese polenta. Perfect for a special occasion or a gourmet dinner at home!