adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rosemary veal cutlets on polenta
0 Likes
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate veal cutlets with creamy polenta mash for a luxurious dinner.
Ingredients:
  • 230g (1 1/3 cups) instant polenta
  • 600ml skim milk
  • 500ml (2 cups) water
  • Salt and freshly ground black pepper
  • 9.20 gm olive oil
  • 4 (about 175g each) veal loin cutlets
  • 40.00 ml fresh rosemary leaves
  • Fresh tomato, diced, to serve
  • Fresh basil leaves, shredded, to serve
  • Borlotti beans, to serve
Instructions:
  • In a large non-stick saucepan, bring polenta, milk, and water to a boil over medium-high heat. Reduce heat to low and stir constantly for 4-5 minutes until polenta is soft and creamy. Remove from heat, then season with salt and pepper to taste.
  • In a small bowl, mix the oil and garlic. Brush the veal cutlets with the garlic oil and sprinkle with half the rosemary. In a large non-stick frying pan over medium heat, cook the veal for 6-7 minutes on each side for medium doneness. Remove from heat, cover loosely with foil, and let rest for 5 minutes before serving.
  • Divide the polenta evenly among serving plates. Place the veal cutlets on top and sprinkle with the rest of the rosemary. Serve promptly with tomato, basil & borlotti beans.

Similar Recipes