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Ingredients

• 6 tbsp fresh white breadcrumbs, without crusts
• 3 tbsp parmesan, freshly grated
• 2 tbsp flour
• 1 egg, beaten
• 4 x 100g medallions of veal cut from the loin, trimmed of all fat
• 2 1/2 tbsp olive oil
• 400 g spinach leaves, washed, blanched refreshed and squeezed dry
• 1 tsp pine kernels, toasted
• 8 quail's eggs
• salt, and freshly ground pepper

• 500 ml chicken stock
• 150 g quick-cook polenta
• 30 g unsalted butter
• salt, and freshly ground pepper
• little grated nutmeg
• olive oil, for shallow-frying

• 4 anchovy fillets, halved lengthways
• 12 caper berries
• 100 ml basil-infused olive oil
• 40 ml thick balsamic vinegar
• 40 g pine kernels, toasted

Description

For A Stylish Meal Try Mike Robinson's Contemporary Take On Wiener Schnitzel, Served With Tasty Polenta, Spinach And Quail's Eggs

UK TV