Veal with lemon and capers
SERVES 6 PREP AND COOK TIME 35 MINUTES 2 cups (500ml) water
1 cup (170g) polenta
¾ cup (180ml) milk
¼ cup (20g) finely grated parmesan 1 tablespoon cracked black pepper 6 (600g) thin veal schnitzels
60g butter
1 tablespoon rinsed baby capers 3 strips lemon rind, sliced thinly ⅓ cup (80ml) lemon juice
¼ cup micro parsley steamed green beans, to serve
Bring the water to the boil in a medium saucepan. Stir in polenta; reduce heat to low. Cook, stirring, for 10 minutes or until polenta thickens. Stir in the milk; cook, stirring, for 5 minutes or until polenta thickens. Stir in parmesan; season to taste.
Meanwhile, sprinkle pepper on both sides of veal. Heat butter in a large frying pan over medium-high heat; cook veal, in batches, until browned on both sides. Remove from pan; cover to keep warm.
Add capers, rind, juice and 1 tablespoon water to pan; bring to the boil, stirring. Spoon the sauce over the veal; sprinkle with the parsley. Serve the veal with the polenta and steamed green beans. Not suitable to freeze or microwave.