Combine the paprika, shallot, garlic and oregano, and massage into the veal slices. Allow to marinate for at least one hour.
Place the polenta into a saucepan with chicken stock and water. Stir and bring to the boil and simmer for 10 minutes. Empty into a mixing bowl and allow to cool.
Once cooled, mix together with the eggs and milk until combined.
Pipe polenta into hot oil (180°C) into squiggly shapes and fry until crispy. Place onto absorbent paper and lightly dust with smoked paprika.
Fry the veal in a hot pan with a splash of extra virgin olive oil. Once sealed, add the capers and Marsala and reduce sauce for approx 5 minutes. Serve with crispy polenta.