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