Wednesday, July 05, 2006

Veal Cutlets with Tomatoes, Capers & Polenta

Michael has been taking on the task of cooking a meal a week for me these days & this week he chose this great recipe form Bill’s Food. We didn’t use Bills method of making the polenta as it need 1.5 hours & who has that kind of spare time after work? Instead he made the cheesy Polenta from Allan Campions Food with Friends that we have made before. Great dish, love polenta & looovvve it when someone else cooks for me for change!

Veal Cutlets with Tomatoes, Capers & Polenta

4 large rip tomatoes, each cut into 8 wedges
1 tablespoon fresh oregano leaves
2 tablespoons capers, rinsed & squeezed dry
2 garlic cloves, sliced
1 red onion, cut into fine wedges
2 tablespoons olive oil
sea salt
freshly ground black pepper
4 veal cutlets

Polenta to serve

Preheat oven to 200c. Put the tomatoes, oregano, capers, garlic & olive oil in a small roasting pan & toss together. Sprinkle with salt & pepper. Cover with foil & bake for 25 to 30 minutes. Remove the foil & bake for another 10 minutes.

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

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