VEAL CHOPS WITH SAGE & CREAMY SQUASH POLENTA

Veal chops with sage & creamy squash polenta image

Enjoy time together at the weekend preparing this special dish for two

Provided by Sarah Cook

Categories Dinner, Lunch, Main course, Supper

Time 1h15m

Number Of Ingredients 9

Ingredients

2 tbsp butter
2 tbsp olive oil
few sage leaves
2 British rose veal chops
500g chunk butternut squash , peeled and diced
2 tsp olive oil
100ml milk
50g polenta
2 tbsp grated parmesan

Steps:

Heat oven to 180C/160C fan/gas 4. For the polenta, toss the squash and oil with a little salt, then roast for 40 mins until really tender. Whizz squash to a purée with the milk. Leave the oven on. Cook polenta following pack instructions. Once soft and creamy, stir in the purée and Parmesan with seasoning. Keep warm.
Heat the butter and oil in an ovenproof pan (if you have one) until sizzling. Press a few sage leaves onto the chops, season generously, then fry over a high heat for 2 mins on each side until golden and crisp. Transfer to the oven for 5 mins to finish cooking (tip everything into a small roasting tin if your pan isn't ovenproof). Check the veal is just cooked through but still juicy, then rest for a few mins while you dish up the polenta and salad (see recipe below). If the polenta has firmed up too much, loosen with a splash more milk, then divide between two plates. Top each with a chop and spoon over any pan juices.

Nutrition Facts : Calories 881 calories, Fat 60 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 47 grams protein, Sodium 0.67 milligram of sodium