🍽️ Veal Rolls with Creamy Polenta

Name: Veal Rolls with Creamy Polenta
Total time: 30 min
Yield: 4 servings
Ingredients: 12 small veal schnitzels (approx. 50 g each); 12 slices Parma ham; 1 sprig sage; salt; pepper; 2 tbsp vegetable oil; 1 onion; 1 clove garlic; 1 tsp tomato paste; 150 ml red wine; 150 ml meat broth; 200 ml milk; 400 ml meat broth (or vegetable broth); salt; 150 g cornmeal (instant); 1 tbsp butter

999 kcal · 30 min · 4 servings

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Ingredients

12 small veal schnitzels (approx. 50 g each)
12 slices Parma ham
1 sprig sage
salt
pepper
2 tbsp vegetable oil
1 onion
1 clove garlic
1 tsp tomato paste
150 ml red wine
150 ml meat broth
200 ml milk
400 ml meat broth (or vegetable broth)
salt
150 g cornmeal (instant)
1 tbsp butter

Instructions

1. Rinse the veal cutlets under cold water and pat them completely dry with a kitchen towel.
2. If necessary, pound the cutlets lightly flat again to make them thin.
3. Top each cutlet with a slice of Parma ham.
4. Rinse the sage leaves, pat them dry, and carefully pluck the leaves from the stems.
5. Distribute the sage leaves evenly over the ham.
6. Roll up the cutlets tightly.
7. Secure the rolls with kitchen twine or toothpicks so they do not unravel.
8. Season the rolls on the outside with salt and pepper.
9. Heat oil in a large pan and fry the rolls on all sides until brown over high heat.
10. Remove the browned rolls from the pan and set them aside.
11. Peel the onion and garlic and cut them into fine cubes.
12. Sauté the onion and garlic in the remaining pan drippings until lightly golden brown.
13. Stir the tomato paste into the onion mixture.
14. Deglaze the pan with the wine and broth.
15. Bring the milk, the remaining broth, and a pinch of salt to a boil in a saucepan.
16. Stir the polenta semolina into the boiling liquid while stirring constantly with a whisk.
17. Let the polenta simmer covered over low heat for 4 to 5 minutes.
18. Remove the lid and stir in the butter.
19. Let the polenta swell for another 5 to 10 minutes while stirring occasionally with a wooden spoon until creamy.
20. Add a little more broth if the polenta is too thick.
21. Finally, season the finished polenta with salt and pepper to taste.
22. Place the veal rolls back into the sauce in the pan.
23. Let the rolls cook through covered over low heat for about 5 minutes.
24. Season the sauce again with salt and pepper to taste.
25. Serve the veal rolls with the sauce and polenta on the plate.

Nutrition per serving

kcal: 999
Protein: 146 g · Fett/Fat: 28 g · Carbs: 33 g