Sage and veal back steaks with parmesan polenta

Name: Sage and veal back steaks with parmesan polenta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Corn semolina for polenta; 7-10 Tbsp Salt; 100 g Parmesan cheese; 6 Stem(s) Sage; 1 Organic Lime; 8 thin veal back steaks (à approx. 100 g); 4 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 40 g cold butter; 7-10 Tbsp Aluminium foil

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Corn semolina for polenta
7-10 Tbsp Salt
100 g Parmesan cheese
6 Stem(s) Sage
1 Organic Lime
8 thin veal back steaks (à approx. 100 g)
4 TABLESPOONS Olive oil
7-10 Tbsp Pepper
40 g cold butter
7-10 Tbsp Aluminium foil

Directions

1
Stir the corn semolina into 1 litre of boiling salted water and simmer for about 10 minutes at low heat while stirring. Leave to simmer in a closed pot for another 10 minutes. Finely slice Parmesan cheese. Stir in parmesan except for a little bit for sprinkling
2
In the meantime, wash the sage, shake dry, and pluck the leaves from the stalks. Wash the lime hot, grate dry and cut the peel into thin strips with a pestle ripper. Halve the fruit and squeeze the juice.
3
Wash the meat, dab dry and season with salt. Heat the oil in a large pan and fry the meat for about 3 minutes while turning. Season with pepper. Remove the steaks, wrap them in aluminium foil and let them rest. Fry sage briefly in the frying fat, remove and dissolve frying set with lime juice and 4 tbsp. water. Add lime zest. Stir in butter. Arrange polenta and steaks with sage and lime sauce. Sprinkle with parmesan