Veal Schnitzels on Polenta

Ingredients

• 600 ml vegetable stock
• 4 tbsp olive oil
• 250 g polenta
• 50 g Parmesan
• Salt
• Pepper (freshly ground)
• nutmeg
• 300 g green asparagus
• 600 g veal schnitzels (4 pieces)
• 150 ml veal stock (glass)
• 50 g crème fraîche
• 80 g herb mix (chopped e.g. basil, parsley, sage, rosemary, thyme)
• 1 tbsp mustard
• 4 tbsp whole grain breadcrumbs
• 4 small tomatoes
• 1 tbsp butter
• capers

Instructions

1. 1.

   Bring vegetable stock to a boil with 2 tbsp olive oil and slowly stir in polenta. Grate parmesan into the mixture and cook while stirring until thickened. Season with salt, pepper, and nutmeg; spread about 1.5 cm thick onto an oiled baking sheet and chill until firm.

2. 2.

   Wash asparagus, trim ends, and simmer in salted water for 8–10 minutes until just tender. Drain and keep warm.

3. 3.

   Season veal steaks with salt and pepper and sear briefly on both sides in remaining olive oil. Remove from pan and keep warm. Deglaze the pan with veal stock and reduce to a few tablespoons; season with salt and pepper.

4. 4.

   For the herb crust, whisk crème fraîche until smooth, add chopped herbs, mustard, and breadcrumbs, then mix well and season with salt and pepper.

5. 5.

   Brush veal schnitzels with the herb mixture, place in a shallow baking dish, wash tomatoes, pat dry, and arrange on top. Bake in a preheated oven at 220 °C (fan 200 °C; gas: level 3–4) for about 4 minutes to gratinate.

6. 6.

   Cut four rounds from remaining polenta, pan‑fry both sides in hot butter. (Use leftover polenta elsewhere.)

7. 7.

   To serve, spread polenta on a plate, arrange asparagus and veal schnitzels on top, garnish with capers and tomatoes, drizzle some sauce around, and serve immediately.