When the seasons change from fall to winter I tend to crave creamy polenta, crispy, olive-oil laden vegetables, and, on occasion, the rich and succulent flavors of veal. For this reason, I’ve created a dish that combines all three. My Milanese-Style Veal Scallopine with Creamy Polenta and Brussels Sprouts recipe is easy enough to serve anytime, yet worthy of a special occasion. Not a fan of veal? You can swap it out for roasted butternut squash, eggplant, chicken, beef, or fish fillets as well!
Recipe adapted from Olive Oil For Dummies, co-written with Dr. Simon Poole.
INGREDIENTS
1⁄3 cup Amy Riolo Selections or other good- quality extra-virgin olive oil, divided
2 cups trimmed Brussels sprouts, halved
1⁄3 cup Parmigiano- Reggiano cheese, divided
1 cup polenta
½ cup unbleached, all-purpose flour
¼ teaspoon unrefined sea salt, divided
1⁄3 teaspoon freshly ground black pepper, divided
1 pound (4 pieces between .25 and .30 pound each) veal
scaloppine
1 medium lemon, quartered
DIRECTIONS
- Heat the oven to 425 Grease a baking sheet and top with 1 tablespoon of olive oil. Drizzle another tablespoon of olive oil over the Brussels sprouts and sprinkle with 2 table- spoons of cheese. Toss to coat and roast for 20 minutes, until tender and golden.
- While the Brussels sprouts are roasting, cook the polenta by placing 3 cups of water in a large pot over high heat and bring to a Slowly whisk in the polenta. Add 1 more cup of water and turn down to low heat to simmer for approximately 10 to 15 minutes, stirring frequently. (If you’re use instant polenta, it should be cooked according to package directions). If your polenta is very thick, whisk in an additional ½ cup of water. The polenta should be creamy and have the consistency of grits. Stir in 2 teaspoons of olive oil, 2 tablespoons of cheese, and 1⁄8 teaspoon of salt and pepper, to taste.
- Place the flour on a large plate and add 2 table- spoons of cheese, stirring to combine. Dip the veal pieces into the flour mixture, turn over to coat, shake off the excess, and place on a platter.
- Heat 2 tablespoons of olive oil in a large, wide non-stick Add the veal to skillet, season with 1⁄8 teaspoon of salt and 1⁄8 teaspoon
