Quick & Easy

Veal cutlets with polenta and sage tomatoes

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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