Veal Piccata and Polenta Napoleon
Published on March 8, 2016 | In Away From Home Cooking Contest, Cooking Contest | By Extended Stay America |0 Comments
- Cook Time
- (3 /5)
- 2 ratings
- 1 cup Italian breadcrumbs
- 1 cup diced yellow onion
- 2 tablespoons non pareil caper
- 1 teaspoons freshly minced garlic
- 1 pound ground veal
- 8 ounces tube of pre-cooked polenta, original flavor
- 6 tablespoons unsalted butter, divided
- 2 lemons, zested and juiced (1 teaspoon lemon zest and 1/4 cup lemon juice)
- 1 cup Wondra flour
- 4 tablespoons fresh flat-leaf parsley, chopped
- Mix together the breadcrumbs, yellow onion, capers, garlic, 1 teaspoon salt, and 1 teaspoon of black pepper in a large bowl. Add the veal, and mix until uniform. Form into eight 2 inch diameter patties; set aside.
- Cut the tube of polenta into eight evenly thick (about 1 inch thick) disks. Melt one tablespoon of butter in a large non-stick pan, and add the eight polenta disks. Cook for 2-3 minutes per side, until golden brown. Set aside and keep warm.
- Melt one tablespoon of butter in a large (approximately 12-inch diameter) sauté pan, and then add the veal patties. Cook for 4-5 minutes on each side, turning once until the patties are browned and cooked throughout (an internal temperature of 160). Remove the patties, and cover with foil to keep warm.
- Deglaze the pan used for the veal patties with the lemon juice, making sure all the fond is removed from the bottom of the pan. Add the remaining four tablespoons of butter. Once melted, stir in the Wondra flour, then add 1 cup of water, lemon zest, and 1 teaspoon of salt and 1\/8 teaspoon of black pepper. Continue stirring until the sauce is thick enough to coat a spoon, about 3 minutes.
- To plate, place 1 cup of the sauce on the bottom of each of four plates, then layer polenta disks and veal patties in an alternating pattern, using two polenta disks and two veal patties per plate. Top each plate with 1 tablespoon of parsley. Serve immediately, with the extra sauce on the side.
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