Veal chops with sage & creamy squash polenta
By Sarah Cook
Enjoy time together at the weekend preparing this special dish for two
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Prep:15 mins
Cook:1 hrs
- Serves 2
- Easy
Nutrition per serving
-
kcal 881
-
fat 60g
-
saturates 25g
-
carbs 42g
-
sugars 15g
-
fibre 5g
-
protein 47g
-
salt 0.67g
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- few sage leaves
- 2 British rose veal chops
- 500g chunk butternut squash, peeled and diced
- 2 tsp olive oil
- 100ml milk
- 50g polenta
- 2 tbsp grated parmesan
Method
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.
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.
