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Mark and Chris - Girello Cotoletta

with Polenta and Broad Bean Salad

Prep time: 45 mins ( + 30 mins refrigerating)    Cook time: 1 hour    Serves: 4


4 x 200g veal girello steaks, pounded to even thickness

110g panko breadcrumbs

2 tbs chopped parsley

2 tbs chopped basil

100g finely grated parmesan

1 tbs finely grated lemon zest

Plain flour, to dust

2 eggs, lightly beaten

Vegetable oil, to shallow-fry

Baby capers and micro herbs, to serveGirello Brine

55g brown sugar

55g saltPea and Broad Bean Salad

100g piece speck, cut into 1cm cubes

200g frozen broad beans

100g fresh peas

1 tbs white wine vinegar

2 tbs extra virgin olive oil

1 tsp Dijon mustard

1 tbs finely chopped flat-leaf parsley leaves

Salt and pepper, to seasonBurnt Butter Caper Sauce

125g butter

50g salted capers, rinsed

2 tbs chopped fresh rosemary

2 tbs chopped fresh oreganoParmesan Polenta

750ml vegetable stock

125ml thickened cream

170g instant polenta

40g butter

100g finely grated parmesan

1 tbs lemon juice


  1. To make salad, preheat a frying pan over medium heat. Add speck and cook, stirring, for 3 minutes or until crisp and golden.
  2. Cook broad beans in a saucepan of boiling water for 3-4 minutes or until tender. Drain, then peel.
  3. Cook peas in a saucepan of boiling water for 3-4 minutes or until tender. Drain and refresh under cold water. In a separate bowl, whisk remaining ingredients together. Add peas, beans and speck. Toss to combine. Season.
  4. Meanwhile, to make sauce, melt butter in a small frying pan and cook for 4-5 minutes or until foaming and golden brown. Add remaining ingredients and cook for 3-4 minutes or until capers are crisp. Season well.
  5. Combine breadcrumbs, herbs, parmesan and lemon zest in a bowl. Season.
  6. Season veal all over and dust with flour. Dip in egg and then breadcrumb mixture.
  7. Heat oil in a large deep frying pan over medium heat. Add veal and cook for 3 minutes on each side or until crisp and golden, but still pink in the middle. Drain on paper towel.
  8. To make polenta, place stock and cream in a medium saucepan over medium heat and bring to a simmer. Gradually whisk in polenta and cook, stirring, for 4-5 minutes or until polenta is very soft. Season well. Stir in remaining ingredients.
  9. Divide polenta among serving plates and top with veal. Add salad to plates and garnish with capers and herbs. Spoon over sauce to serve.