Lemon-Oregano Veal With Balsamic Tomatoes - cooking recipe

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

Preparation

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.
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.
Serve veal with polenta, zucchini and tomatoes.