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Veal Saltimbocca with Creamy Polenta and Peas

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

Ingredients

for 2 servings
500 grams Peas (in pods)
1 tablespoon Vegetable oil
Iodized salt
Pepper
2 Veal cutlets (or pork cutlets)
4 thin Ham slices
20 grams grated Parmesan
fresh Sage
4 Wooden skewers
Vegetable stock
125 grams Cornmeal (polenta)
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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.