Lemon and oregano veal with balsamic tomatoes

Impress with this Italian classic, complete with creamy, smooth mashed potatoes, aromatic tomatoes and juicy veal.

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Lemon and oregano veal with balsamic tomatoes
  • 8 veal steaks
  • 2 tablespoon grated lemon rind
  • 2 teaspoon dried oregano leaves
  • salt and freshly ground black pepper
  • 60 gram butter
  • 1/4 cup (60ml) white balsamic
  • 1/4 cup (60ml) water
  • 250 gram cherry tomatoes
  • 3 cup (750ml) chicken stock
  • 1 cup (250ml) milk
  • 1 cup (170g) instant polenta
  • 1/2 cup (40g) grated parmesan cheese
  • 2 medium (240g) zucchini, grated coarsely


Lemon and oregano veal with balsamic tomatoes
  • 1
    Sprinkle veal with rind, oregano, salt and pepper.
  • 2
    Melt 40g of the butter in a large frying pan; cook veal, in batches, until browned on both sides and just cooked through. Transfer veal to a plate; cover. Keep frying pan with pan juices.
  • 3
    Place balsamic, water and tomatoes in same pan; bring to the boil. Reduce heat; simmer; uncovered, for about 3 minutes or until tomatoes soften. Remove from pan; cover to keep warm.
  • 4
    Meanwhile, combine stock and milk in a medium saucepan and bring to the boil. Gradually add polenta to the liquid, stirring constantly. Reduce heat; simmer; stirring, for about 5 minutes or until polenta thickens. Stir in cheese.
  • 5
    Add remaining 20g butter to pan juices in same frying pan; stir-fry zucchini for about 2 minutes or until wilted.
  • 6
    Serve veal with polenta, zucchini and tomatoes.