Lemon-Oregano Veal With Balsamic Tomatoes

• 8 None veal loin steaks
• 2 tbsp lemon zest
• 2 tsp dried oregano leaves
• 4 tbsp butter
• 1/4 cup white balsamic vinegar
• 1/2 lb cherry tomatoes
• 2 None medium zucchini, grated coarsely
• 3 cups chicken stock
• 1 cup milk
• 1 cup instant polenta
• 1/3 cup Parmesan cheese, grated

1. Season veal and sprinkle with lemon zest and oregano. Melt 3 tbsp butter in a large frying pan. Working in batches, sear veal until browned on both sides and just cooked through. Set aside, covered. Add balsamic vinegar, 1/4 cup water and tomatoes. Bring to a boil, reduce heat and simmer for about 3 mins, or until tomatoes soften. Set aside and keep warm. Add remaining butter and saute zucchini for about 2 mins.
2. Meanwhile, bring stock and milk to a boil. Gradually whisk in polenta. Reduce heat and simmer, stirring, for about 5 mins, until polenta thickens. Add cheese.
3. Serve veal with polenta, zucchini and tomatoes.

veal loin, lemon zest, oregano, butter, white balsamic vinegar, cherry tomatoes, zucchini, chicken stock, milk, instant polenta, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/26388 (may not work)