Ingredients
2 teaspoons fresh sage
2 tablespoons flour
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper
large zip-top bag
1 3/4 pounds veal chop
2 tablespoons butter
1 (6-ounce) package sliced portabella mushrooms
1 teaspoon roasted garlic
2 teaspoons cooked, crumbled bacon
2 teaspoons pine nuts
1/4 cup Marsala wine
1 teaspoon Maggi liquid seasoning
1 (17-ounce) package basil and garlic polenta
salt and pepper, to taste
large zip-top bag
2 tablespoons flour
1 egg
1 cup Italian breadcrumbs
1/4 cup grated Parmesan and Romano cheese blend
1 tablespoon Italian seasoning
1/4 cup olive oil
1/4 cup shredded Italian cheese blend
1 (12-ounce) bag broccoli florets
3 tablespoons crumbled feta cheese
1/2 cup shredded carrots
1 tablespoon olive oil
1/2 teaspoon seasoned salt
pepper, to taste
Description
Tuscan Veal Chops With Pan-Seared Polenta And Feta Broccoli
Publix Super Markets
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