Name: Veal cutlets with onion marmalade
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 1
Ingredients: 36.40 gm olive oil; 4 large brown onions, peeled, thinly sliced; 32.00 gm brown sugar; 40.00 ml malt vinegar; 1020.00 gm salt reduced chicken style liquid stock; 150.00 gm polenta; 4 large veal cutlets; Olive oil cooking spray

Veal cutlets with onion marmalade

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Prep Time:
5 minutes

Cook Time:
40 minutes

Total Time:
45 minutes

Veal cutlets with sweet onion marmalade for a flavorful twist.

Ingredients:

4 large brown onions, peeled, thinly sliced
32.00 gm brown sugar
40.00 ml malt vinegar
1020.00 gm salt reduced chicken style liquid stock
150.00 gm polenta
4 large veal cutlets
Olive oil cooking spray

Instructions:

In a large saucepan over medium-low heat, warm oil. Introduce onions and cook for 25 minutes until soft and light golden, stirring frequently. Add sugar and vinegar, then reduce heat to low. Continue cooking for another 10 minutes until caramelized. Remove from heat and set aside.
While the stock is coming to a boil in a saucepan over medium-high heat, stir in the polenta. Reduce the heat to medium and cook for 10 minutes until the mixture is thick and smooth. Remove from heat and cover to keep warm.
1. Heat a barbecue plate or frying pan over medium-high heat. Coat both sides of veal with oil. Grill for 3 minutes per side, or until cooked through. 2. Spoon polenta onto plates, place veal on top, and serve with onion marmalade.

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