8 trimmed veal cutlets
90 g softened butter
4 drained anchovy fillets chopped finely
2 teaspoons lemon juice
1 tablespoon chopped fresh dill
200 g green beans
200 g yellow butter beans.
POLENTA
1-1/2 cups chicken stock
2 cups milk
3/4 cup instant polenta
1/3 cup grated Parmesan cheese.
Cook the veal on an oiled grill plate (or grill or frying pan) until browned on both sides and cooked as desired.
POLENTA:
Meanwhile, bring the stock and milk to the boil in a medium saucepan and gradually whisk in the polenta. Simmer stirring occasionally for about 8 minutes or until thickened and tender. Stir in the cheese. Place the butter, anchovies, lemon juice and dill in a small bowl and stir until combined. Boil steam, or microwave the beans until just tender, drain.
Serve the veal with polenta, beans and anchovy butter.
Per Serving (excluding unknown items): 357 Calories; 16g Fat (40.1% calories from fat); 19g Protein; 36g Carbohydrate; 6g Dietary Fiber; 66mg Cholesterol; 250 mg Sodium.
Exchanges: 2-1/2 Vegetable; 0 Fruit; 2 Non-Fat Milk; 3 Fat.
NOTE:
Anchovy butter can be made three days ahead. Chicken, fish, beef, lamb, and pork, are all suitable substitutes for the veal.