Recipe

Veal cutlets with polenta and sage tomatoes

Jan 31, 2011 1:00pm
  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Veal cutlets with polenta and sage tomatoes
  • 2 cup (500ml) chicken stock
  • 2 cup (500ml) milk
  • 1 cup (170g) instant polenta
  • 3/4 cup (60g) finely grated parmesan
  • 1/4 cup (60ml) olive oil
  • 4 veal cutlets (500g)
  • 1/4 cup loosely packed fresh sage leaves
  • 250 gram (8 ounces) cherry truss tomatoes
  • 2 tablespoon finely grated parmesan, extra

Method

Veal cutlets with polenta and sage tomatoes
  • 1
    Bring stock and milk to the boil in a large saucepan; gradually add polenta. Reduce heat; simmer, stirring constantly, for 8 minutes or until polenta thickens. Stir in parmesan; season to taste.
  • 2
    Heat grill (broiler). Heat half the oil in a large frying pan over high heat.
  • 3
    Press 2 sage leaves onto the side of each veal cutlet; cook for 3 minutes each side or until cooked as desired. Remove from pan, cover; stand 5 minutes.
  • 4
    Combine tomatoes and the remaining sage leaves and oil in a small baking dish; season. Grill for 5 minutes or until tomato skins burst.
  • 5
    Serve veal with polenta and sage tomatoes; sprinkle with extra parmesan.

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