Veal Scaloppine with Fresh Corn Polenta and Salsa VerdeBrown Butter

• 1 3/4 pounds veal top round
• 1 1/2 cups Wondra or all-purpose flour
• 1/4 to 1/2 cup extra-virgin olive oil
• 8 tablespoons (1 stick) unsalted butter
• Salsa verde (recipe follows)
• Juice of 1/2 lemon
• Fresh corn polenta (recipe follows)
• 2 ounces dandelion greens or arugula, cleaned and dried
• Kosher salt and freshly ground black pepper
• 1 teaspoon marjoram or oregano leaves
• 1/4 cup coarsely chopped mint
• 1 cup coarsely chopped flat-leaf parsley
• 3/4 cup extra-virgin olive oil
• 1 small clove garlic
• 1 salt-packed anchovy, rinsed, bones removed
• 1 tablespoon salt-packed capers, rinsed and drained
• 1/2 lemon, for juicing
• Freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 1/2 cups fresh corn (from about 2 ears)
• 2 teaspoons thyme leaves
• 1 recipe polenta (see page 97)
• Kosher salt and freshly ground black pepper

1. Cut the veal against the grain into 1/2-inch-thick pieces.
2. Cut the slices into eighteen 1 1/2-ounce pieces (or have your butcher do this for you).
3. Pound the veal between sheets of plastic wrap to 1/8-inch thickness.
4. Season the meat with salt and pepper.
5. Dredge the veal in flour, coating well on both sides.
6. Set the floured veal aside on a baking sheet.
7. Heat two large saute pans over high heat for 2 minutes.
8. Swirl 2 tablespoons oil in each pan, and wait a minute.
9. Shake the excess flour from the veal, and place a single layer in each pan (make sure the pieces of veal are not crowded or overlapping).
10. Cook a minute or two on each side, until the veal is nicely browned.
11. Remove the meat to a baking sheet, and finish cooking the remaining veal, adding more oil to the pan, as necessary.
12. Pour the oil out of one of the pans but dont wipe it clean (those crusty bits are tasty).
13. Return the pan to medium-high heat (you will only need one pan to make the sauce), and add the butter.
14. Cook a few minutes, swirling the pan often, until the butter browns and smells nutty.
15. Turn off the heat and wait a minute.
16. Then stir in 1/3 cup salsa verde, 1/4 teaspoon salt, a pinch of freshly ground black pepper, and the juice of 1/2 lemon.
17. Taste for balance and seasoning.
18. Be carefulthe butter will be very hot.
19. Spoon half the hot polenta onto a large warm platter, and scatter the dandelion greens over the top.
20. Arrange the veal over the greens, allowing some of the polenta and greens to show through.
21. Spoon the salsa verdebrown butter over the veal.
22. Serve the rest of the polenta and remaining salsa verde on the side.
23. Using a mortar and pestle, pound the herbs to a paste.
24. (You may have to do this in batches.)
25. Work in some of the olive oil, and transfer the mixture to a bowl.
26. Pound the garlic and anchovy, and add them to the herbs.
27. Gently pound the capers until theyre partially crushed, and add them to the herbs.
28. Stir in the remaining oil, a pinch of black pepper, and a squeeze of lemon juice.
29. Taste for balance and seasoning.
30. Heat a large saute pan over medium heat for 1 minute.
31. Add 2 tablespoons butter and, when it foams, add the corn.
32. Season with the thyme, 1/4 teaspoon salt, and a pinch of pepper and saute 3 to 4 minutes, until the corn is just cooked and tender.
33. Stir the corn into the polenta right before serving.
34. You can pound the veal and prepare the salsa verde a few hours ahead.
35. You can make the polenta and saute the corn ahead of time, too.
36. Stir the corn into the polenta at the last minute.

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Taken from www.epicurious.com/recipes/food/views/veal-scaloppine-with-fresh-corn-polenta-and-salsa-verde-brown-butter-390912 (may not work)