Veal Involtini

Roll up these succulent veal steaks around a sweet and nutty stuffing and serve on a bed of creamy polenta for an elegant dinner for four.

The ingredient of Veal Involtini

• 4 about 520g veal steaks
• salt freshly ground black pepper
• 70g 1 cup fresh breadcrumbs made from day old bread
• 1 tablespoon toasted pine nuts
• 2 tablespoons finely grated parmesan
• 1 tablespoon currants
• 3 teaspoons finely grated lemon rind
• 2 tablespoons fresh lemon juice
• 4 sprigs fresh rosemary
• 2 teaspoons olive oil
• 2l 8 cups water
• 340g 2 cups instant polenta cornmeal
• 1 radicchio leaves separated washed dried finely shredded
• shaved parmesan extra to serve

The Instruction of veal involtini

• preheat oven to 180c place 1 piece of veal between 2 pieces of plastic wrap on a chopping board use the flat side of a meat mallet or a rolling pin to gently pound until veal is about 5mm thick repeat with remaining veal unwrap veal and place in a single layer on chopping board season with salt and pepper
• combine the breadcrumbs pine nuts grated parmesan currants and lemon rind and juice in a medium bowl season with salt and pepper divide breadcrumb mixture into 4 equal portions spread each piece of veal with 1 portion of the breadcrumb mixture starting from the short side roll up veal to enclose filling
• remove lower leaves from rosemary sprigs to make 4 skewers use a small sharp knife to trim woody ends on an angle to make a point insert 1 rosemary skewer into each veal roll to secure
• heat the oil in a large frying pan over medium high heat add the veal and cook turning occasionally for 5 minutes or until brown transfer to a medium baking dish and cover with foil bake in preheated oven for 15 minutes for medium or until cooked to your liking
• meanwhile place the water in a large saucepan and bring to the boil over high heat reduce heat to low use a wire balloon whisk to stir the water gradually add the polenta in a thin steady stream whisking constantly until all the polenta is incorporated into the water cook stirring constantly with a wooden spoon for 5 6 minutes or until mixture thickens and polenta is soft remove from heat taste and season with salt and pepper
• spoon polenta among serving plates and top with veal divide radicchio among plates and sprinkle with extra parmesan drizzle veal with any pan juices to serve

Nutritions of Veal Involtini

calories: 454 1 calories
calories: 10 grams fat
calories: 2 5 grams saturated fat
calories: 46 grams carbohydrates
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calories: 42 grams protein
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