Rosemary veal cutlets on polenta

Delicious Rosemary veal cutlets on polenta Recipe

Turn veal cutlets into an elegant dinner on a bed of creamy polenta mash.
Rosemary veal cutlets on polenta
Prep Time : 0:10 | Cook Time : 0:20 | Total Time : 0:30 | Serving : 4 person.


  • 230g (1 1/3 cups) instant polenta

  • 600ml skim milk

  • 500ml (2 cups) water

  • Salt and freshly ground black pepper

  • 2 teaspoons olive oil

  • 2 garlic cloves, crushed

  • 4 (about 175g each) veal loin cutlets

  • 2 tablespoons fresh rosemary leaves

  • Fresh tomato, diced, to serve

  • Fresh basil leaves, shredded, to serve

  • Borlotti beans, to serve


  • Step 1

    Combine the polenta, milk and water in a large non-stick saucepan and bring to the boil over medium-high heat. Reduce heat to low and cook, stirring constantly with a wooden spoon, for 4-5 minutes or until polenta is soft and creamy. Remove from heat. Taste and season with salt and pepper.

  • Step 2

    Combine the oil and garlic in a small bowl. Brush the veal cutlets with the oil mixture and sprinkle with half the rosemary. Heat a large non-stick frying pan over medium heat. Add the veal and cook for 6-7 minutes each side for medium or until cooked to your liking. Remove from heat. Transfer to a plate and cover loosely with foil. Set aside for 5 minutes to rest.

  • Step 3

    Spoon the polenta among serving plates. Top with veal cutlets and sprinkle with the remaining rosemary. Serve immediately with tomato, basil & borlotti beans.

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