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Veal saltimbocca with polenta
Photo: Arnaud 25, CC BY-SA 4.0 · source

Veal saltimbocca with polenta

Ready in 25 min1 serving

676kcal · per serving
Protein66.3 g
Carbs48.6 g
Fat19.5 g
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Ingredients

  • 150 g Veal cutlet, cooked
  • 30 g Cured ham
  • 5 g Wheat flour
  • 10 g Butter (unsalted)
  • 40 ml White wine
  • 250 g Polenta, cooked
  • 10 g Parmesan
  • 150 g Spinach, cooked

Steps

  1. Flatten the veal cutlets, cover with the cured ham, secure with a toothpick and dust lightly with flour.
  2. Brown them in the butter for 2 min per side, deglaze with the white wine and reduce for 1 min.
  3. Serve with the creamy parmesan polenta and the spinach, spooning over the pan juices.

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