Veal Saltimbocca with Creamy Polenta and Peas

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Veal Saltimbocca with Creamy Polenta and Peas
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
638
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories638 kcal(30 %)
Protein54 g(55 %)
Fat33.9 g(29 %)
Carbohydrates29 g(19 %)
Author of this recipe:

Ingredients

for
2
Ingredients
500 grams
Peas (in pods)
1 tablespoon
2
Veal cutlets (or pork cutlets)
4
20 grams
grated Parmesan
fresh Sage
4
125 grams
Cornmeal (polenta)

Preparation steps

1.

Remove the peas from the pods. Heat 1 tablespoon oil in a large pan, add the peas and 6 tablespoons water, season with salt and pepper, cover and simmer for about 10 minutes.

2.

Butterfly the veal cutlets and top with ham, cheese and sage leaves. Fold back up and secure with wooden skewers. Sear in the remaining oil for about 8 minutes.

3.

Bring the vegetable stock to a boil, slowly whisk in the polenta and cook according to package directions. Serve with peas and saltimbocca.