Our clever shortcut version of this tasty Italian classic is ready in 15 minutes.
Ingredients
- 16 fresh sage leaves
- 6 thin slices pancetta
- 2 tablespoons plain flour
- 8 (about 600g) veal scallopini
- 60ml (1/4 cup) extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 80ml (1/3 cup) white wine
- Cooked polenta, to serve
- Rocket leaves, to serve
Method
- Step 1Heat 2 tbs of the oil in a large non-stick frying pan over medium heat. Cook the sage, turning, for 1 minute or until crisp. Use tongs to transfer sage to a plate.
- Step 2Add pancetta to pan and cook, turning, for 2-3 minutes or until crisp. Use tongs to transfer pancetta to a plate, reserving oil in pan.
- Step 3Place the flour on a plate. Coat the veal in the flour, shaking off excess. Cook veal in reserved oil in pan in 2 batches for 1-2 minutes each side or until golden. Transfer to a plate. Keep warm. Add the wine, vinegar and remaining oil to pan. Simmer, stirring occasionally, for 5 minutes or until reduced by half.
- Step 4Divide polenta among plates. Top with veal and drizzle with pan juices. Scatter with torn pancetta and sage. Top with rocket.
- Low carb
- Low sugar
Nutrition
2355 kj
Energy
38.2g
Fat Total
9.1g
Saturated Fat
0.9g
Fibre
45.7g
Protein
176mg
Cholesterol
492mg
Sodium
4.9g
Carbs (total)
All nutrition values are per serve
- Author: Lucy Busuttil
- Image credit: Al Richardson
- Publication: Taste Magazine
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