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Print this Recipe    Veal Polenta

Veal with Anchovy Butter and Polenta

8 trimmed veal cutlets
90 g softened butter
4 drained anchovy fillets chopped finely
2 teaspoons lemon juice
1 tablespoon chopped fresh dill
200 g green beans
200 g yellow butter beans

1 1/2 cups chicken stock
2 cups milk
3/4 cup instant polenta
1/3 cup grated Parmesan cheese

Cook the veal on an oiled grill plate (or grill or frying pan)
until browned on both sides and cooked as desired.

Meanwhile, bring the stock and milk to the boil in a medium saucepan
and gradually whisk in the polenta. Simmer stirring occasionally
for about 8 minutes or until thickened and tender. Stir in the
cheese. Place the butter, anchovies, lemon juice and dill in a
small bowl and stir until combined. Boil steam, or microwave the
beans until just tender drain Serve the veal with polenta, beans
and anchovy butter.

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