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1
Cut the veal against the grain into 1/2-inch-thick pieces.
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2
Cut the slices into eighteen 1 1/2-ounce pieces (or have your butcher do this for you).
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3
Pound the veal between sheets of plastic wrap to 1/8-inch thickness.
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4
Season the meat with salt and pepper.
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5
Dredge the veal in flour, coating well on both sides.
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6
Set the floured veal aside on a baking sheet.
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7
Heat two large saute pans over high heat for 2 minutes.
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8
Swirl 2 tablespoons oil in each pan, and wait a minute.
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9
Shake the excess flour from the veal, and place a single layer in each pan (make sure the pieces of veal are not crowded or overlapping).
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10
Cook a minute or two on each side, until the veal is nicely browned.
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11
Remove the meat to a baking sheet, and finish cooking the remaining veal, adding more oil to the pan, as necessary.
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12
Pour the oil out of one of the pans but dont wipe it clean (those crusty bits are tasty).
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13
Return the pan to medium-high heat (you will only need one pan to make the sauce), and add the butter.
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14
Cook a few minutes, swirling the pan often, until the butter browns and smells nutty.
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15
Turn off the heat and wait a minute.
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16
Then stir in 1/3 cup salsa verde, 1/4 teaspoon salt, a pinch of freshly ground black pepper, and the juice of 1/2 lemon.
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17
Taste for balance and seasoning.
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18
Be carefulthe butter will be very hot.
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19
Spoon half the hot polenta onto a large warm platter, and scatter the dandelion greens over the top.
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20
Arrange the veal over the greens, allowing some of the polenta and greens to show through.
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21
Spoon the salsa verdebrown butter over the veal.
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22
Serve the rest of the polenta and remaining salsa verde on the side.
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23
Using a mortar and pestle, pound the herbs to a paste.
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24
(You may have to do this in batches.)
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25
Work in some of the olive oil, and transfer the mixture to a bowl.
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26
Pound the garlic and anchovy, and add them to the herbs.
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27
Gently pound the capers until theyre partially crushed, and add them to the herbs.
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28
Stir in the remaining oil, a pinch of black pepper, and a squeeze of lemon juice.
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29
Taste for balance and seasoning.
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30
Heat a large saute pan over medium heat for 1 minute.
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31
Add 2 tablespoons butter and, when it foams, add the corn.
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32
Season with the thyme, 1/4 teaspoon salt, and a pinch of pepper and saute 3 to 4 minutes, until the corn is just cooked and tender.
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33
Stir the corn into the polenta right before serving.
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34
You can pound the veal and prepare the salsa verde a few hours ahead.
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35
You can make the polenta and saute the corn ahead of time, too.
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36
Stir the corn into the polenta at the last minute.
