Veal scaloppine with fresh corn polenta and salsa verde-brown butter from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 131) by Suzanne Goin and Teri Gelber

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute all-purpose flour for Wondra flour, oregano for marjoram, and arugula for dandelion greens.

  • fprincess on May 11, 2012

    One of the easier and faster recipes in the book so far. It's very tasty. The polenta seems necessary to balance the bitter greens. Picture here: http://forums.egullet.org/index.php/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/page__st__30__p__1876996#entry1876996

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