Veal chops with sage & creamy squash polenta

Veal chops with sage & creamy squash polenta

  • Rating: 4 out of 5.6 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
HighlightNutrientUnit
kcal881
fat60g
saturates25g
carbs42g
sugars15g
fibre5g
protein47g
low insalt0.67g
Advertisement

Ingredients

For the polenta

Method

  • STEP 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.

  • STEP 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.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.6 ratings
Advertisement
Advertisement
  • Bedding promo

    New! Good Food Deal Get up to 55% off a super-soft teddy duvet set!

    Get offer
Advertisement

Sponsored content