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Veal Birds With Polenta

  Thinly sliced veal cutlet 1 Kilogram
  Prosciutto slices 6 (Thin Slices, Italian Ham)
  Mozzarella cheese slice 2 , cut in 6 pieces
  Butter/Margarine 30 Milliliter (2 Tablespoon)
  Chopped onion 30 Milliliter (2 Tablespoon)
  Garlic clove 1 Medium, minced
  Condensed cream of mushroom soup 10 Ounce (1 Can, 284 Milliliter)
  Milk 75 Milliliter
  Water 1 Liter
  Cornmeal 250 Milliliter
  Salt 1 Teaspoon (5 Milliliter)

Cut veal into 6 pieces; pound.
Place 1 slice Prosciutto on each piece veal, top with cheese.
Roll up; fasten with toothpicks.
In frying pan, brown roll-ups in butter.
Push to side and cook onion with garlic until tender.
Stir in soup and milk; cover.
Cook over low heat 45 minutes or until tender.
Stir occasionally.
Meanwhile, mix 250 mL (1 cup) water, cornmeal and salt.
Pour into 750 mL (3 cups) boiling water, stirring constantly Cook until thickened, stirring often; cover.
Cook over low heat for 25 minutes.
Spoon mixture around edge of platter.
Arrange roll-ups in centre.

Recipe Summary

Main Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 599 Calories from Fat 288

% Daily Value*

Total Fat 33 g50.8%

Saturated Fat 11.1 g55.4%

Trans Fat 0 g

Cholesterol 50.5 mg16.8%

Sodium 1348.1 mg56.2%

Total Carbohydrates 54 g18.1%

Dietary Fiber 6.1 g24.4%

Sugars 5.2 g

Protein 22 g44.4%

Vitamin A 6.1% Vitamin C 0.69%

Calcium 7.3% Iron 7.1%

*Based on a 2000 Calorie diet


Veal Birds With Polenta Recipe