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
- 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.
- 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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