Veal Saltimbocca with Diane Sauce by Manu
Serves 4 | Prep Time: 15mins | Cook Time: 15mins
INGREDIENTS
1 bunch broccolini, trimmed, halved lengthways
200g green beans, trimmed
8 veal minute steaks
1 tablespoon olive oil
2 cloves garlic, crushed
8 slices prosciutto (125g)
16 fresh sage leaves
50g salted butter, chopped
2 x 150g pouches Diane Sauce by Manu
1/3 cup flaked almonds, toasted
CREAMY POLENTA
5 cups full cream milk
175g instant polenta
½ cup (38g) finely grated parmesan
50g salted butter, chopped
Salt and pepper, to taste
METHOD
Cook broccolini and beans in a saucepan of boiling, salted water until tender. Drain. Refresh in iced water. Drain well.
Place veal in a bowl with oil and garlic and season with salt and pepper. Toss to coat.
Place prosciutto on a clean board and top each slice with veal. Fold one short side over, then top with sage and secure with toothpicks.
Meanwhile, for polenta, heat milk in a large saucepan over high heat and bring to boil. Gradually whisk in polenta, and cook, whisking constantly, until mixture begins to thicken. Reduce heat to low and cook, stirring regularly with a wooden spoon, for about 10 minutes, until polenta is thick. Add parmesan and butter and stir to combine. Remove from heat and season with salt and pepper.
To cook veal, melt butter in a large frying pan over medium-high heat. Cook veal, in two batches, for 30 seconds-1 minute on each side, or until browned and cooked through. Transfer to a plate and remove and discard toothpicks. Transfer butter in pan to a separate medium frying pan.
Heat medium pan with reserved butter over high heat. Add blanched greens and almonds and toss to coat. Remove from the heat.
Add The Diane Sauce by Manu to the large pan and bring to boil. Return the veal and remove pan from the heat.
Divide polenta and greens among plates and spoon over sauce from pan.
Manu’s Tip:
Veal steaks are available from most butchers. You can replace with chicken breast steaks – cooking time may vary.