pan-fried veal with soft polenta and blue cheese

  • 4 x 200g veal cutlets
  • 2 cloves garlic, crushed 
  • ¼ cup chopped oregano leaves 
  • 2 tablespoons olive oil 
  • sea salt and cracked black pepper 
  • 1 ½ cup chicken stock 
  • 1 ½ cup milk 
  • 40g unsalted butter 
  • 1 cup polenta 
  • 150g blue cheese
  1. Place the veal, garlic, oregano, oil, salt and pepper in a large bowl and toss to coat. Heat a large non-stick frying pan over medium heat. Add the veal and cook for 5–6 minutes each side. Set aside and keep warm.
  2. Place the stock, milk and butter in a medium saucepan over medium heat. Bring to the boil and gradually add the polenta, whisking to combine. Cook for 1 minute, whisking continuously, until thickened. Top the polenta with the veal and blue cheese to serve. Serves 4.
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