Ingredients

• 2 1/4 cups fresh breadcrumbs
• 1/3 cup chopped fresh flat-leaf parsley leaves
• 1 egg, lightly beaten
• 3/4 cup grated parmesan
• 450g beef schnitzels (uncrumbed)
• 6 long slices prosciutto
• 1 tablespoon olive oil
• 2 garlic cloves, finely chopped
• 1 cup dry white wine
• 2 x 400g cans diced tomatoes
• 3 1/2 cups Massel chicken style liquid stock
• 3/4 cup instant polenta
• Fresh flat-leaf parsley leaves, to serve

Method

• Step 1 Combine breadcrumbs, parsley, egg and 1/2 cup parmesan in a bowl. Season with salt and pepper. Place beef, slightly overlapping, between 2 pieces of plastic wrap. Using a meat mallet, pound beef pieces together. Remove and discard plastic wrap. Arrange prosciutto, slightly overlapping, on beef. Top evenly with breadcrumb mixture. Roll up to enclose filling. Tie with kitchen string at 2cm intervals to secure. Place on a plate. Cover with plastic wrap. Refrigerate for 30 minutes.
• Step 2 Preheat oven to 180°C/160°C fan-forced. Heat oil in a large flameproof, ovenproof casserole dish over high heat. Add beef. Cook, turning, for 5 minutes or until brown. Transfer to a plate.
• Step 3 Add garlic to dish. Stir for 30 seconds or until fragrant. Add wine. Cook for 5 minutes or until reduced by two-thirds. Add tomatoes and 1 1/2 cups stock. Boil. Return beef to dish. Cover. Bake for 50 minutes to 1 hour or until beef is tender and cooked to your liking.
• Step 4 Place remaining stock and 1 cup cold water in a medium saucepan over medium- high heat. Bring to the boil. Gradually add polenta, stirring constantly. Reduce heat to low. Simmer, stirring, for 5 minutes or until thick. Stir in remaining parmesan. Season with pepper.
• Step 5 Remove and discard kitchen string from beef. Slice. Reserve 1 1/2 cups sauce (for Tomato, ricotta and pancetta tortiglioni - see related recipe). Divide polenta between plates. Top with beef and remaining sauce. Sprinkle with parsley leaves. Serve.