Veal chops with sage & creamy squash polenta

Veal chops with sage & creamy squash polenta

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Cooking time

Prep: 15 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
881
protein
47g
carbs
42g
fat
60g
saturates
25g
fibre
5g
sugar
15g
salt
0.67g

Ingredients

  • 2 tbsp butter
  • 2 tbsp olive oil
  • few sage leaves
  • 2 British rose veal chops

For the polenta

  • 500g chunk butternut squash, peeled and diced
  • 2 tsp olive oil
  • 100ml milk
  • 50g polenta
  • 2 tbsp grated parmesan

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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.

Recipe from Good Food magazine, June 2011

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