Veal chops with sage & creamy squash polenta

Veal chops with sage & creamy squash polenta

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Prep: 15 mins Cook: 1 hr

Easy

Serves 2
Enjoy time together at the weekend preparing this special dish for two

Nutrition and extra info

Nutrition: per serving

  • kcal881
  • fat60g
  • saturates25g
  • carbs42g
  • sugars15g
  • fibre5g
  • protein47g
  • salt0.67g
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Ingredients

  • 2 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • few sage leaves
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 2 British rose veal chops

For the polenta

  • 500g chunk butternut squash, peeled and diced
  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 50g polenta
    Polenta

    Polenta

    poh-len-tah

    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 2 tbsp grated Parmesan
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Heat oven to 180C/160C fan/gas 4. For the polenta, toss the squash and oil with a little salt, then roast for 40 mins until really tender. Whizz squash to a purée with the milk. Leave the oven on. Cook polenta following pack instructions. Once soft and creamy, stir in the purée and Parmesan with seasoning. Keep warm.

  2. Heat the butter and oil in an ovenproof pan (if you have one) until sizzling. Press a few sage leaves onto the chops, season generously, then fry over a high heat for 2 mins on each side until golden and crisp. Transfer to the oven for 5 mins to finish cooking (tip everything into a small roasting tin if your pan isn’t ovenproof). Check the veal is just cooked through but still juicy, then rest for a few mins while you dish up the polenta and salad (see recipe below). If the polenta has firmed up too much, loosen with a splash more milk, then divide between two plates. Top each with a chop and spoon over any pan juices.

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