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Veal with Cranberry Balsamico Sauce



  • 1/3 cup dried cranberries
  • 12 small veal cutlets (1 1/2 oz each)
  • 2 bunches spring onions
  • 2 sprigs rosemary
  • 1 clove garlic
  • 1 cup fast cooking polenta
  • 7 Tbsp cold butter
  • 1 Tbsp brown sugar
  • 4 Tbsp balsamic vinegar
  • Salt and pepper


  • Let the cranberries soak in water or cranberry juice in a covered pot for at least 12 hours.
  • Pat dry the veal cutlets with paper towels, beat veal from the back gently. Clean spring onions and cut them into 3-4 cm long pieces. Cut onions in half. Remove the rosemary leaves from their sprigs and peel clove of garlic. Mash rosemary and garlic together.
  • Prepare the polenta according to cooking instructions. Season the veal cutlets with salt and pepper, and fry them with 2 Tbsp butter in a big pan at high heat on both sides for 1-2 minutes. Remove them from the pan and put them on a plate aside. Put the spring onions into pan and fry them for 2-3 minutes. Add rosemary, garlic, and brown sugar. As soon as the sugar starts to melt, deglaze with 4 Tbsp of balsamic vinegar. Add cranberries with 4 Tbsp of the soaking liquid and cook them briefly. Cut remaining butter into small pieces and add it to the sauce. Season to taste and turn off heat.
  • Replace the veal cutlets to the pan, turn up the heat, and serve it with cranberry sauce and polenta.
  • Tip: The cranberry sauce is an alternative for "Saltimbocca alla Romama" (veal schnitzels with parma ham and sage) - in this case, don't add the spring onions and rosemary to the sauce.
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