adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Veal cutlets with soft polenta & broad beans
Veal cutlets with soft polenta & broad beans
0 Likes
Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Ingredients:
  • 1 lemon, rind finely grated
  • 42.00 gm fresh lemon juice
  • 4 garlic cloves, crushed
  • 54.60 gm olive oil
  • 4 veal cutlets
  • 4 tomatoes
  • 150g broad bean
  • 150g pea
  • Half bunch English spinach, trimmed, chopped
  • 500ml chicken style liquid stock
  • 250g instant polenta
Instructions:
  • Combine lemon rind, juice, half of the garlic, and 2 tablespoons of olive oil in a bowl. Place the cutlets in a glass dish and evenly coat them with the marinade. Flip the cutlets to ensure they are well covered. Cover the dish and refrigerate for 30 minutes to marinate.
  • Bring a saucepan of water to a boil. Score the base of each tomato. Blanch in the boiling water for 1 minute. Peel the skin off. Crush the tomatoes by squeezing them into a bowl.
  • In a saucepan over medium-high heat, warm up the leftover olive oil. Saute the rest of the garlic for 30 seconds. Pour in the crushed tomatoes and their juice, then lower the heat to medium-low. Let it simmer for 12 minutes until slightly reduced. Add the broad beans and peas, cooking for 3 minutes until tender. Finally, fold in the spinach until wilted.
  • Remove excess marinade from the cutlets, then dry them with a paper towel and season. Cook in a greased frying pan for 6 minutes on each side. Rest covered with foil for 4 minutes before serving.
  • In a large saucepan, combine chicken stock and 500ml water and bring to a boil. Gradually pour in the polenta, then simmer over low heat for 3 minutes, stirring constantly. Season to taste and serve with the cutlets and broad bean mixture.

Similar Recipes