Veal chops with sage & creamy squash polenta

Ingredients

• 2 tbsp butter 
• 2 tbsp olive oil 
• 9 servings sage leaves 
• 2  british rose veal chops 
• 500 g butternut squash diced chunk peeled
• 2 tsp olive oil 
• 100 ml milk 
• 50 g polenta 
• 2 tbsp parmesan grated

Equipment

• frying pan
• oven

Directions

1. Heat oven to 180C/160C fan/gas
2. For the polenta, toss the squash and oil with a little salt, then roast for 40 mins until really tender. Whizz squash to a pure with the milk. Leave the oven on. Cook polenta following pack instructions. Once soft and creamy, stir in the pure and Parmesan with seasoning. Keep warm.
3. Heat the butter and oil in an ovenproof pan (if you have one) until sizzling. Press a few sage leaves onto the chops, season generously, then fry over a high heat for 2 mins on each side until golden and crisp.
4. Transfer to the oven for 5 mins to finish cooking (tip everything into a small roasting tin if your pan isnt ovenproof). Check the veal is just cooked through but still juicy, then rest for a few mins while you dish up the polenta and salad (see recipe below). If the polenta has firmed up too much, loosen with a splash more milk, then divide between two plates. Top each with a chop and spoon over any pan juices.