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Polenta-crumbed veal parmigiana
Polenta-crumbed veal parmigiana
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Ingredients:
  • 4 (200g each) French-trimmed veal cutlets
  • 150.00 gm polenta
  • 62.50 ml grated parmesan cheese
  • 500g bottle Italian tomato pasta sauce
  • 100g mozzarella cheese, thickly sliced
  • 100g baby spinach leaves
  • 125g yellow grape tomatoes, halved
  • 62.50 ml pine nuts, toasted
  • 40.00 ml balsamic dressing
Instructions:
  • Preheat your oven to 200°C. Take the veal and sandwich it between 2 sheets of plastic wrap. Tenderize the veal with a meat mallet until it reaches a 1cm thickness.
  • Sprinkle polenta and parmesan cheese on a large plate. Lay veal on top of the mixture and coat evenly. Press firmly with your fingertips to secure the coating, then lightly shake off any excess.
  • In a large, non-stick frying pan over medium-high heat, heat 1 tablespoon of oil. Sear the veal cutlets for 3 minutes on each side or until golden. Drain on paper towel and transfer to a shallow baking dish. Repeat with the remaining oil and veal.
  • Drizzle pasta sauce generously over the veal, letting it cascade down the sides. Sprinkle a generous amount of mozzarella on top. Bake without a cover for 5 to 7 minutes, or until the mozzarella turns a golden brown hue.
  • In a bowl, mix spinach, tomatoes, pine nuts, and dressing. Toss well. Serve salad on plates, topping with veal and a drizzle of extra sauce from the pan before serving.

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