Herby veal chop with polenta

Our grass-fed veal chop is bursting with flavour. Pair with polenta for a quick, yet delicious mid-week meal! Our veal is high-welfare British Rose veal sourced from West Country farmers. We are passionate about promoting veal at Field & Flower to help the dairy industry.

20 mins

2

Easy

For the veal:
• 2 Field & Flower veal chops
• 2 garlic clove, minced
• ½ tsp dried rosemary
• 2 tbsp olive oil
• Knob of butter
• 6/8 fresh sage leaves
• Sea salt & freshly ground black pepper

For the polenta:
• 188g polenta
• 550ml water
• 1 vegetable stock cube
• 200ml milk
• Knob of butter

1. Season the chops with rosemary, sea salt and plenty of black pepper.

2. Cook the polenta according to the pack instructions, using the milk and stock in place of plain water.

3. Over a medium heat pour the oil and butter into a frying pan and melt, add the chops and brown each side (about a minute on each side).

4. Reduce the heat and add the garlic & sage. Continue to fry for another 3 mins turning regularly (or a little longer if you prefer the meat well done), when they are ready remove from the pan and allow to rest on a plate.

5. When the polenta is ready and the veal rested serve up and top with grated parmesan if you like.