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Ingredients

4 (200g each) French-trimmed veal cutlets
1 cup polenta
1/4 cup grated parmesan cheese
2 tablespoons olive oil
500g bottle Italian tomato pasta sauce
100g mozzarella cheese, thickly sliced
100g baby spinach leaves
125g yellow grape tomatoes, halved
1/4 cup pine nuts, toasted
2 tablespoons balsamic dressing

Method

Step 1 Preheat oven to 200°C. Place veal between 2 pieces of plastic wrap. Using a meat mallet, pound until 1cm thick.
Step 2 Combine polenta and parmesan cheese on a large plate. Place veal on polenta mixture and turn to coat. Using fingertips, press mixture on firmly to secure. Gently shake off excess.
Step 3 Heat 1 tablespoon of oil in a large, non-stick frying pan over medium-high heat. Cook 2 veal cutlets for 3 minutes each side or until golden. Drain on paper towel. Transfer to a shallow baking dish. Repeat with remaining oil and veal.
Step 4 Pour pasta sauce around and slightly over the veal. Top with mozzarella. Bake, uncovered, for 5 to 7 minutes or until mozzarella starts to brown.
Step 5 Meanwhile, combine spinach, tomatoes, pine nuts and dressing in a bowl. Toss to combine. Divide salad among serving plates. Top with veal and drizzle with extra sauce from pan. Serve.

Polenta crumbed veal parmigiana

How to make Polenta crumbed veal parmigiana

Ingredients

Method