Ingredients

Method

• 4 large veal chops
• 1 free-range egg
• Parmesan
• 2 T olive oil
• Polenta
• Chicken or vegetable stock
• Green beans

Method

Ingredients

Preheat the oven to 180°C.
Dip large veal chops in beaten egg until coated, then dip into a bowl of grated Parmesan until thickly coated.
In a hot pan, fry the chops in olive oil until golden on each side.Transfer to a baking tray and finish off in the oven for 5 minutes, or until cooked to your liking.
Prepare the polenta according to packet instructions but with chicken or vegetable stock substituted for water.
Serve the veal chops on a bed of polenta with blanched green beans.

See more polenta recipes in our guide here.