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🍽️ Veal cutlets on polenta rounds

508 kcal · 30 min · 4 servings

Ingredients

• 600 ml vegetable stock
• 4 tbsp olive oil
• 250 g polenta
• 50 g parmesan
• salt
• pepper (from the mill)
• nutmeg
• 300 g green asparagus
• 600 g veal schnitzel (4 pieces)
• 150 ml veal stock (jar)
• 50 g crème fraîche
• 80 g herb mix (chopped e.g. basil, parsley, sage, rosemary, thyme)
• 1 tbsp mustard
• 4 tbsp whole wheat breadcrumbs
• 4 small tomatoes
• 1 tbsp butter
• capers

Instructions

1. 1. Heat vegetable stock with 2 tablespoons of olive oil in a pot and bring to a boil.
2. 2. Slowly stir the polenta into the hot liquid.
3. 3. Grate the Parmesan and stir it into the polenta.
4. 4. Continue cooking the mixture while stirring constantly until it becomes very thick.
5. 5. Season the polenta with salt, pepper, and nutmeg.
6. 6. Grease a baking tray and spread the polenta about 1.5 cm thick onto it.
7. 7. Let the polenta set in the refrigerator.
8. 8. Wash the asparagus and cut off the woody ends.
9. 9. Cook the asparagus in boiling salted water for 8 to 10 minutes until tender-crisp.
10. 10. Drain the asparagus and keep it warm.
11. 11. Season the veal steaks with salt and pepper.
12. 12. Fry the steaks briefly on both sides in the remaining olive oil.
13. 13. Remove the steaks from the pan and keep them warm.
14. 14. Deglaze the pan drippings with veal stock.
15. 15. Reduce the sauce until only a few tablespoons remain.
16. 16. Finally season the sauce with salt and pepper.
17. 17. Stir the crème fraîche for the herb crust until smooth.
18. 18. Add chopped herbs, mustard, and breadcrumbs to the crème fraîche and mix everything well.
19. 19. Season the herb cream with salt and pepper.
20. 20. Coat the veal cutlets evenly with the herb mixture.
21. 21. Place the cutlets in a shallow baking dish.
22. 22. Wash the tomatoes and dry them.
23. 23. Place the tomatoes next to the cutlets in the dish.
24. 24. Preheat the oven to 220 °C (convection 200 °C; gas: level 3–4).
25. 25. Gratin the cutlets in the preheated oven for about 4 minutes.
26. 26. Cut out 4 round pieces from the set polenta.
27. 27. Fry the polenta rounds on both sides in hot butter.
28. 28. Distribute the fried polenta rounds onto the plates.
29. 29. Place the asparagus on the polenta.
30. 30. Place the veal cutlet on top of the asparagus.
31. 31. Garnish the dish with caper berries and tomatoes.
32. 32. Drizzle some sauce around the cutlet.
33. 33. Serve the dish immediately.

Nutrition per serving

• kcal: 508
• Protein: 40 g · Fett/Fat: 31 g · Carbs: 16 g