Prosciutto and Sage Veal with Parmesan Polenta

After a full day at work followed by an hour and a half yoga class I rushed home to make one of Donna Hay's Speedy Dinners and was delighted to find how quick easy and delicious this dish reall was.


The Recipe - Prosciutto and Sage Veal with Parmesan Polenta from Donna Hay Oct/Nov2010
1 cup/250ml chicken stock
2 1/2 cups/625ml milk
1 cup/170g instant polenta
1/2 cup/40g finely grated parmesan
sea salt and cracked black pepper
4 x 100g veal schnitzel steaks
12 sage leaves (i used thyme as I didn't have any sage)
4 slices prosciutto
olive oil for brushing
baby spinach leaves and extra olive oil to suit

The Method

1. Place the stock and milk in a saucepan over a high heat and bring to the boil. Gradually whisk in the polenta and cook, stirring for 4 minutes or until thickened. Stir through the parmesan.
2. Top each schnitzel with 3 leaves of sage, wrap with proscuitto and brush with a little oil.
3. Heat a large non-stick frying pan over a high heat. Cook the veal for 1 minute each side or until golden.
4. Divide the polenta between 4 plates, top with the veal steaks and serve with baby spinach.

I was pleasantly surprised at how simple and yet tasty this recipe was. I loved the parmesan polenta and would happily have this again and the sage and prosciutto wrapped veal was succulent, juicy and tender.