what you need
4 (140g each) thin veal schnitzels, halved lengthways
4 slices pancetta, halved
2/3 cup (80g) semi-dried tomatoes
1 cup grated mozzarella cheese
1/2 cup shredded fresh basil leaves
2 tablespoons olive oil
1 1/2 cups tomato pasta sauce
1 cup polenta
1/3 cup pure cream
Small fresh basil leaves, to serve
what to do
Place 1 piece veal on a plate. Top with 1 piece pancetta, 1 tablespoon tomatoes, 1 tablespoon cheese and 1 tablespoon basil. Roll up to enclose. Secure with a toothpick. Repeat with remaining veal, pancetta, tomato, cheese and basil.
Heat oil in a large frying pan over medium-high heat. Cook veal, turning, for 3 minutes or until golden. Add pasta sauce. Cover. Bring to the boil. Reduce heat to low. Simmer for 6 to 8 minutes or until veal is cooked through.
Meanwhile, place 3 cups cold water in a saucepan. Bring to the boil over medium heat. Gradually add polenta in a thin, steady stream, whisking constantly. Reduce heat to low. Cook, stirring with a wooden spoon, for 5 minutes or until polenta is soft. Remove from heat. Gradually stir in cream. Season with salt and pepper.
Remember to remove toothpicks from veal. Serve veal and polenta topped with basil.