simple way to make perfect Veal cutlets with soft polenta & broad beans

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Veal cutlets with soft polenta & broad beans. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Veal cutlets with soft polenta & broad beans is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Veal cutlets with soft polenta & broad beans is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1 lemon, rind finely grated
  • 2 tablespoons fresh lemon juice
  • 4 garlic cloves, crushed
  • 3 tablespoons olive oil
  • 4 veal cutlets
  • 4 tomatoes
  • 1 cup (150g) frozen broad beans
  • 1 cup (150g) frozen peas
  • Half bunch English spinach, trimmed, chopped
  • Salt & freshly ground pepper
  • 500ml Massel chicken style liquid stock
  • 250g instant polenta

Method

  • Step 1
    Mix lemon rind, juice, half the garlic and 2 tablespoons olive oil. Put cutlets in a glass dish and spread marinade over them. Turn over in the mixture. Cover. Put in the fridge for 30 minutes to marinate.
  • Step 2
    Boil a saucepan of water. Cut across on the base of each tomato. Plunge into the boiling water for 1 minute. Peel off the skin. Squeeze the tomatoes over a bowl until roughly crushed.
  • Step 3
    Heat the remaining olive oil in a saucepan over a medium-high heat. Cook the remaining garlic for 30 seconds. Add the crushed tomatoes and juice. Reduce to medium-low. Simmer for 12 minutes or until reduced slightly. Add the broad beans and peas. Cook for 3 minutes or until tender. Stir the spinach through until wilted.
  • Step 4
    Brush the marinade off the cutlets. Pat dry with paper towel. Season. Cook the cutlets in a greased frying pan for 6 minutes each side. Rest for 4 minutes, covered with foil.
  • Step 5
    Bring chicken stock and 500ml water to the boil in a large saucepan. Slowly add the polenta. Reduce to a low heat. Cook for 3 minutes, stirring constantly. Season to taste. Serve the cutlets with the polenta and broad bean mixture.

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