Veal Parmigiana with polenta

Name: Veal Parmigiana with polenta
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 150 g Polenta (corn semolina); 1 Onion; 1 Garlic clove; 1 red chilli pepper; 1 TABLESPOON Oil; 2 can(s) (425 ml each) chunky tomatoes; 200 g Parmesan (piece); 4 Veal or pork cutlet (approx. 150 g each); 100 g Breadcrumbs; 2 Eggs; 2 TABLESPOONS Whipped cream; 4-5 Tbsp Flour; 4 TABLESPOONS clarified butter; 125 g Mozzarella; 3 TABLESPOONS Butter; 4–5 Anchovy fillets; 1 TABLESPOON Capers; 7-10 Tbsp Cling film; baking paper

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
150 g Polenta (corn semolina)
1 Onion
1 Garlic clove
1 red chilli pepper
1 TABLESPOON Oil
2 can(s) (425 ml each) chunky tomatoes
200 g Parmesan (piece)
4 Veal or pork cutlet (approx. 150 g each)
100 g Breadcrumbs
2 Eggs
2 TABLESPOONS Whipped cream
4-5 Tbsp Flour
4 TABLESPOONS clarified butter
125 g Mozzarella
3 TABLESPOONS Butter
4–5 Anchovy fillets
1 TABLESPOON Capers
7-10 Tbsp Cling film
baking paper

Directions

1
For the polenta, boil about 1 1/4 l water with 1 teaspoon salt. Take the pot off the stove. Sprinkle in polenta while stirring constantly so that no lumps form. Put it back on the stove and let it swell at very low heat for 20-30 minutes.
2
Stir several times so that it does not set in.
3
For the sauce, peel and finely dice the onion and garlic. Cut the chilli lengthwise, remove seeds, wash and chop finely. Heat the oil in a pot. Sauté onion, garlic and chilli in it.
4
Add the tomatoes, bring to the boil and simmer for 3-4 minutes. Season with salt, pepper and 1 pinch of sugar.
5
Cut the freezer bag open lengthwise. Grate the parmesan. Wash the cutlets, dab dry and tap very thinly between the freezer bag and the meat tenderizer or pan. Mix breadcrumbs and half of the Parmesan.
6
Whisk eggs and cream. Season with salt and pepper. Turn the schnitzel in the flour first. Then pull through the egg cream and let it drip off a little. Turn in breadcrumb mix.
7
Preheat the grill of the oven. Cover a baking tray with baking paper. Heat 1 tbsp. lard in a pan. Fry the escalopes in it one after the other on each side for about 2 minutes until light brown, take them out and put them on the baking tray.
8
Cut the mozzarella into 8 slices and cover the cutlets with them. Melt under the grill for 2-3 minutes.
9
In the meantime, stir butter and the rest of the Parmesan into the polenta. Season to taste with salt and pepper. Chop the anchovy fillets and stir into the tomato sauce with the capers and heat. Serve everything.