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Veal Chops with Roasted Shallots, Rocket, and Soft Polenta

Veal Chops with Roasted Shallots, Rocket, and Soft Polenta

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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This elegant veal chops with roasted shallots, rocket, and soft polenta recipe is a sophisticated choice for a high-protein dinner. The tender rib chops are marinated in a bright lemon and thyme dressing before being pan-seared and finished in the oven for a succulent, pink centre. Served alongside balsamic-glazed shallots and bursting cherry tomatoes, the dish offers a beautiful balance of savoury depth and vibrant acidity.

Ideal for a weekend treat or a dinner party, this meal is grounded by a base of comforting soft polenta which soaks up the juices and caper-flecked dressing. The addition of peppery rocket leaves provides a fresh finish to the plate. High in protein and packed with Mediterranean-inspired flavours, it is a restaurant-quality dish that is surprisingly straightforward to prepare at home.

Ingredients for Veal Chops with Roasted Shallots, Rocket, and Soft Polenta

240ml de azeite de oliva, dividido
1/2 cup fresh lemon juice
1/4 de xícara de folhas de tomilho fresco
1 colher de sopa de sal kosher grosso
1 tablespoon ground black pepper
4 1 3/4-inch-thick veal rib chops (each about 350g ), frenched
18 small shallots, peeled, halved
60ml de vinagre balsâmico
1 350g package grape tomatoes
80ml drained capers plus 1 tablespoon caper brine reserved from jar
Soft Polenta
4 cups rocket

How to make Veal Chops with Roasted Shallots, Rocket, and Soft Polenta

Whisk 180ml oil and lemon juice in small bowl to blend. Mix thyme, salt, and pepper in another small bowl. Rub thyme mixture all over veal chops; place in glass baking dish. Pour oil-lemon marinade over; let stand 15 minutes.

Preheat oven to 232°C. Combine shallots, vinegar, and remaining 60ml oil in medium roasting pan; toss to coat. Sprinkle with salt and pepper. Roast until shallots are browned and tender, about 15 minutes. Add tomatoes to shallots and roast until tomatoes are soft and browned, stirring occasionally, about 15 minutes longer. Remove pan from oven. Add capers and 1 tablespoon reserved brine and stir to blend.

Meanwhile, heat large ovenproof skillet over high heat. Drain veal chops and transfer marinade to heavy small saucepan. Add veal to skillet and cook until browned, about 3 minutes per side. Transfer skillet to oven and roast veal to desired doneness, about 10 minutes for medium.

Bring reserved oil-lemon marinade to boil; boil 2 minutes. Place 1 veal chop on each of 4 plates. Divide shallot-tomato mixture among plates. Spoon Soft Polenta alongside. Drizzle with oil-lemon marinade. Garnish with rocket and serve.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.