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Categories:Viewed: 9 - Published at: 3 years ago
Ingredients
- 1/2 lb polenta
- 1/4 lb Parmesan cheese, grated
- 8 None thin veal steaks (about 1/4 lb each)
- 4 tbsp olive oil
- 6 sprigs fresh sage, leaves stripped from stems
- 1 None lime, juiced and zested
- 3 tbsp cold butter, diced
Method
- Bring 4 cups salted water to a boil, stir in polenta and simmer over low heat for 10 mins, stirring. Turn off the heat, cover and leave for 10 mins. Stir in the Parmesan, reserving 2 tbsp.
- Season the veal with salt. Heat the oil in a large frying pan and fry the veal for 3 mins, turning. Season with black pepper, remove from the pan, wrap in aluminum foil and set aside. Add the sage leaves to the hot pan and fry for 1 min. Remove with a slotted spoon and drain on paper towels. Stir the lime zest and 4 tbsp water in the pan with the hot fat. Add the lime juice and butter and stir until melted. Arrange the veal and polenta on serving plates. Top with the sage leaves and drizzle with the lime sauce. Sprinkle with the reserved Parmesan.
