Veal cutlet with pistachio gremolata and polenta chips

30 - 60 minutes
veal cutlet
veal grilling
Laura's Supervood


  1. Take the veal out of the refrigerator and allow it to reach room temperature for half an hour.
  2. Bring the vegetable stock to the boil in preparation for the polenta. Add the polenta to the pan bit by bit and stir well. Leave to cook for 2 minutes until it becomes a thick consistency. Then remove the pan from the heat and stir in the Parmesan cheese, oregano and salt and pepper to taste.
  3. Line a square baking dish or tin with baking paper, spoon the polenta into it, press firmly with a spoon (or your hands) and smooth it out. Put it in the fridge for an hour to cool.
  4. In the meantime, make the gremolata. Put the pistachio nuts in a food processor and blend until they have a fine structure, although you can still leave some coarser chunks in. Finely chop the parsley with a knife and crush the clove of garlic. Put the ingredients for the gremolata in a bowl and stir well. Put in the fridge until the rest of the food is ready.
  5. Preheat the oven to 210°C (410°F). Take the polenta out of the fridge and the dish and cut it into chips of a similar size.
  6. Brush the chips with the olive oil and then roll them through some dry polenta to give them a crunchy bite. Place the chips on a baking tray lined with baking paper and roast them for about 30 minutes until nice and crispy. Turn them over halfway through. 
  7. Halfway through baking the chips, start preparing the veal cutlet so that everything will be ready at the same time. Pat the meat dry using a paper towel. Brush with olive oil. Preheat a grill pan and grill the cutlets on all sides until nicely golden brown. Sprinkle with salt and pepper to taste. Place them in an oven dish and put them in the oven with the polenta chips for another 8 minutes, until they are pink on the inside.
  8. Serve the cutlet with the polenta chips and gremolata. Really delicious with a salad on the side too!

Source: Laura's Supervood

For the veal cutlet:

  • 2 pieces of veal cutlet
  • 2 tbsp olive oil
  • Pepper and salt to taste

For the Polenta chips:

  • 400 ml vegetable stock
  • 150 grams polenta + extra for rolling the chips in
  • 40 grams grated Parmesan cheese
  • 2 tsp dried oregano
  • Pepper and salt to taste
  • 2 tbsp olive oil

For the pistachio gremolata:

  • 60 grams of pistachio nuts (shelled)
  • 1 cup flat parsley
  • 2 cloves of garlic
  • 1 tbsp grated lemon peel + 2 tbsp lemon juice
  • 1 tbsp extra virgin olive oil
  • Pinch of chilli powder

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