Name: Veal cutlets with polenta and sage tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 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

Ingredients

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

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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