Wiener schnitzel on spinach with polenta nuggets and quail's eggs

Method

1. First make the polenta nuggets. Put the chicken stock in a saucepan and bring to the boil.

2. Whisk in the polenta in a thin steady stream. Cook for 4-6 minutes or until thick, whisking constantly. Whisk in the butter and season to taste with grated nutmeg, salt and freshly ground pepper.

3. Pour the polenta into a shallow frying pan, about 24x20cm to make a layer about 2cm thick. Leave to cool for 1 hour.

4. When the polenta is cold and set, cut it into any shapes desired.

5. To cook the veal medallions, mix the breadcrumbs with the Parmesan and season with salt and freshly ground pepper.

6. Put the Parmesan mixture in one flat dish, the flour in another, and the egg in another dish.

7. Coat the veal first in the flour, then in the egg and lastly in the breadcrumb and Parmesan mixture, coating it evenly and shaking off excess breadcrumbs.

8. Heat 2 tablespoons of olive oil in a heavy-based frying pan. Add in the veal and fry until golden brown on each side. Keep warm.

9. In a saucepan, heat the spinach with the toasted pine nuts and season with salt and freshly ground pepper. Keep warm.

10. Smear the remaining olive oil over a non-stick frying pan and place a 7cm pastry cutter in the pan. Break 2 quail's eggs into the cutter and fry gently until done to your liking.

11. Repeat with the other quail's eggs, frying them two at a time.

12. Meanwhile, heat olive oil for shallow-frying in a non-stick frying pan.

13. Add in the polenta nuggets and fry until golden brown on each side.

14. Divide the spinach between four serving plates.

15. Place a veal medallion on top; top each one with 2 quail's eggs, and garnish with anchovies and caper berries. Arrange the polenta nuggets around the edge of each serving.

16. Mix the basil oil with the balsamic vinegar and drizzle around the plate. Sprinkle with the toasted pine nuts and serve.