Veal Cutlets on Polenta w Roasted Tomatoes

Ingredients

4 Veal Cutlets, trimmed

4 Large Ripe Tomatoes, each cut into 8 wedges

1 Tbsp Fresh Oregano Leaves

2 Tbsp Capers, rinsed and squeezed dry

2 Garlic Cloves, sliced

1 Red Onion, cut into fine wedges

2 Tbsp Olive Oil

Sea Salt

Freshly Ground Black Pepper

Polenta

1 Tbsp Salt

250g Polenta

45g Freshly Grated Parmesan Cheese

Method

Preheat the oven to 200c.  Start cooking the polenta (see below)

Put the tomatoes, oregano, capers, garlic, onion and olive oil in a roasting dish and toss together.  Sprinkle with salt and pepper.  Cover with foil and bake for 25 - 30 minutes.  Remove the foil and bake for another 10 minutes.

While the tomatoes are cooking, brush the veal cutlets with oil and season liberally with salt and pepper.  Heat a large frying pan over a high heat for 1 to 2 minutes, until very hot.  Add the veal cutlets and cook for 1 minute on each side, or until the veal is sealed.  Remove from the pan and place on top of the tomatoes and bake for 10 to 15 minutes, until the veal is pink inside.

For the polenta - follow the packet instructions and stir through the parmesan, just before serving.

Top the polenta with a cutlet and the tomatoes.  Serve with green beans.

 

 

 

 

 

 

This roasted

tomato

mix

is great with

steak

and

chicken

as well.