Gremolata (a blend of seasonings)
3 tablespoons chopped parsley
1 tablespoon grated lemon zest
1 tablespoon finely ground coffee beans
1/2 teaspoon minced garlic
Salt and white pepper to taste
Vitello Medallions and the sauce
1 tablespoon extra virgin olive oil
6 vitello medallions (each weighing approximately 50g)
2 tablespoons unsalted butter, cut into small pieces
1 small shallot, finely chopped and drained
1/4 cup dry white wine
1 cup chicken broth
1 can of peeled tomatoes in conserva
1 tablespoon pitted green olives, finely chopped
Polenta
3/4 cup instant polenta mix
Salt and white pepper to taste
Water (the amount indicated on the polenta package)
Gremolata (a blend of seasonings)
3 tablespoons chopped parsley
1 tablespoon grated lemon zest
1 tablespoon finely ground coffee beans
1/2 teaspoon minced garlic
Salt and white pepper to taste
Vitello Medallions and the sauce
1 tablespoon extra virgin olive oil
6 vitello medallions (each weighing approximately 50g)
2 tablespoons unsalted butter, cut into small pieces
1 small shallot, finely chopped and drained
1/4 cup dry white wine
1 cup chicken broth
1 can of peeled tomatoes in conserva
1 tablespoon pitted green olives, finely chopped
Polenta
3/4 cup instant polenta mix
Salt and white pepper to taste
Water (the amount indicated on the polenta package)
Gremolata
Mix together two tablespoons of parsley, grated lemon zest, coffee grounds, and garlic
Season with salt and pepper
Vitello Medallions and the sauce
Preheat the oven to high heat
Heat the olive oil in a skillet
Season the vitello medallions with salt and pepper and place them in the skillet over high heat
Cook for two minutes on each side, or until desired level of doneness
Transfer the vitello medallions to a baking dish, sprinkle gremolata over them, and top with butter pieces. Reserve
Reserve the skillet used to cook the vitello medallions and add the chopped shallot
Cook for one to two minutes, scraping the bottom of the pan
Add the white wine and let it evaporate
Add the chicken broth and reduce to half
Sprinkle the remaining parsley, tomato, and olives
Season with salt and pepper if needed, and reserve
For the polenta, follow the package instructions, stirring in a saucepan until creamy (about five minutes)
If not seasoned, add salt and pepper
For serving
Place the baking dish with the vitello medallions in the oven just long enough to toast the gremolata, about three minutes
Serve three vitello medallions, polenta, and sauce on each plate.
