Veal Chops with Roasted Shallots, Arugula, and Polenta
Savor veal chops marinated in olive oil and lemon, served with roasted shallots, arugula, and creamy polenta. Perfect for a special dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.searching4zen.com.
Cooking tools:
- Baking dish
- Mixing bowl
- Roasting pan
- Oven
- Saucepan
- Skillet
- Stove
- Fire proof dish
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Plate
- Chef's knife
- Cutting board
- Kitchen timer
- Spatula
- Grater
Ingredients
- 1 cup olive oil or less, divided
- 1/2 cup fresh lemon juice
- 1/4 cup fresh thyme leaves
- 1 tablespoon coarse kosher salt
- 1 tablespoon ground black pepper
- 4 1 3/4-inch-thick veal rib chops (each about 12 ounces), frenched
- 18 small shallots, peeled, halved
- 1/4 cup balsamic vinegar
- 1 12-ounce package grape tomatoes
- 1/3 cup drained capers plus 1 tablespoon caper
- brine reserved from jar
- 4 cups arugula
- 4 cups milk
- ½ cup whipping cream
- 1 cup polenta
- 1 ½ cup cheese-crumbled Gorgonzola or Fontina or what you have on hand
- ½ cup coarsely chopped toasted walnuts
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