| Servings | serves |
Ingredients
- 300 grams Veal Loin sliced thin
- 1 teaspoon Smoked Paprika
- 1 Shallot diced
- 2 cloves Garlic Cloves finely chopped
- 1 tablespoon Oregano Leaves finely chopped
- 50 ml Marsala
- 1 teaspoon Capers chopped
- 200 grams Polenta
- 200 ml Chicken Stock
- 200 ml Water
- 200 ml Milk
- 2 Eggs
- Canola Oil for deep-frying
- Smoked Paprika for dusting
- Splash Extra Virgin Olive Oil
Ingredients
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Instructions
- Combine the paprika, shallot, garlic and oregano, and massage into the veal slices. Allow to marinate for at least one hour.
- Place the polenta into a saucepan with chicken stock and water. Stir and bring to the boil and simmer for 10 minutes. Empty into a mixing bowl and allow to cool.
- Once cooled, mix together with the eggs and milk until combined.
- Pipe polenta into hot oil (180°C) into squiggly shapes and fry until crispy. Place onto absorbent paper and lightly dust with smoked paprika.
- Fry the veal in a hot pan with a splash of extra virgin olive oil. Once sealed, add the capers and Marsala and reduce sauce for approx 5 minutes. Serve with crispy polenta.
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