Lemon-Oregano Veal With Balsamic Tomatoes Recipe

Name: Lemon-Oregano Veal With Balsamic Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 None veal loin steaks; 2 tbsp lemon zest; 2 tsp dried oregano leaves; 4 tbsp butter; 1/4 cup white balsamic vinegar; 1/2 lb cherry tomatoes; 2 None medium zucchini, grated coarsely; 3 cups chicken stock; 1 cup milk; 1 cup instant polenta; 1/3 cup Parmesan cheese, grated

Servings: persons

8 None veal loin steaks
2 tbsp lemon zest
2 tsp dried oregano leaves
4 tbsp butter
1/4 cup white balsamic vinegar
1/2 lb cherry tomatoes
2 None medium zucchini, grated coarsely
3 cups chicken stock
1 cup milk
1 cup instant polenta
1/3 cup Parmesan cheese, grated

1
Season veal and sprinkle with lemon zest and oregano. Melt 3 tbsp butter in a large frying pan. Working in batches, sear veal until browned on both sides and just cooked through. Set aside, covered. Add balsamic vinegar, 1/4 cup water and tomatoes. Bring to a boil, reduce heat and simmer for about 3 mins, or until tomatoes soften. Set aside and keep warm. Add remaining butter and saute zucchini for about 2 mins.
2
Meanwhile, bring stock and milk to a boil. Gradually whisk in polenta. Reduce heat and simmer, stirring, for about 5 mins, until polenta thickens. Add cheese.
3
Serve veal with polenta, zucchini and tomatoes.

1043

kcal

Calories

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 None veal loin steaks, 2 tbsp lemon zest, 2 tsp dried oregano leaves, 4 tbsp butter, and more.

Yes, Lemon-Oregano Veal With Balsamic Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon-Oregano Veal With Balsamic Tomatoes

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