Lemon and oregano veal with balsamic tomatoes

Sprinkle veal with rind, oregano, salt and pepper.

Melt 40g of the butter in a large frying pan; cook veal, in batches, until browned on both sides and just cooked through. Transfer veal to a plate; cover. Keep frying pan with pan juices.

Place balsamic, water and tomatoes in same pan; bring to the boil. Reduce heat; simmer, uncovered, for about 3 minutes or until tomatoes soften. Remove from pan; cover to keep warm.

Meanwhile, combine stock and milk in a medium saucepan and bring to the boil. Gradually add polenta to the liquid, stirring constantly. Reduce heat; simmer, stirring, for about 5 minutes or until polenta thickens. Stir in cheese.

Add remaining 20g butter to pan juices in same frying pan; stir-fry zucchini for about 2 minutes or until wilted.

Serve veal with polenta, zucchini and tomatoes.

Not suitable to freeze or microwave.

Photography by Brett Stevens.