veal scaloppine with fresh corn polenta and salsa verde-brown butter

- 1¾ pounds veal top round
- 1½ cups Wondra or all-purpose flour
- ¼ to ½ cup extra-virgin olive oil
- 8 tablespoons (1 stick) unsalted butter
- Salsa verde
- Juice of ½ lemon
- Fresh corn polentaÂ
- 2 ounces dandelion greens or arugula, cleaned and dried
- Kosher salt and freshly ground black pepper
Instructions:
This dish is home-style Italian comfort food at its best. With this recipe i wanted to add another layer of flavor, I brown the butter and finish it with salsa verde, a pungent purée of capers, anchovies, garlic, Oregano, and tons of parsley. To get the finest, crispy crust on the veal, I dredge it in Wondra, a finely milled flour sold at most supermarkets.
- Cut the veal against the grain into ½-inch-thick pieces.
- Cut the slices into eighteen 1½-ounce pieces (or have your butcher do this for you). Pound the veal between sheets of plastic wrap to ½-inch thickness. Season the meat with salt and pepper. Dredge the veal in flour, coating well on both sides. Set the floured veal aside on a baking sheet.
- Heat two large sauté pans over high heat for 2 minutes. Swirl 2 tablespoons oil in each pan, and wait a minute. Shake the excess flour from the veal, and place a single layer in each pan (make sure the pieces of veal are not crowded or overlapping). Cook a minute or two on each side, until the veal is nicely browned. Remove the meat to a baking sheet, and finish cooking the remaining veal, adding more oil to the pan, as necessary.
- Pour the oil out of one of the pans but don’t wipe it clean (those crusty bits are tasty). Return the pan to medium-high heat (you will only need one pan to make the sauce), and add the butter. Cook a few minutes, swirling the pan often, until the butter browns and smells nutty. Turn off the heat and wait a minute. Then stir in ⅓ cup salsa verde, ¼ teaspoon salt, a pinch of freshly ground black pepper, and the juice of ½ lemon. Taste for balance and seasoning. Be careful— the butter will be very hot.
- Spoon half the hot polenta onto a large warm platter, and scatter the dandelion greens over the top. Arrange the veal over the greens, allowing some of the polenta and greens to show through. Spoon the salsa verdebrown butter over the veal. Serve the rest of the polenta brown butter over the veal. Serve the rest of the polenta and remaining salsa verde on the side.