Veal Rolls with Currants, Pine Nuts, and Parmesan Polenta Stacks from One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two by Carla Snyder

Name: Veal Rolls with Currants, Pine Nuts, and Parmesan Polenta Stacks from One Pan, Two Plates: More Than 70 Complete Weeknight Meals for Two by Carla Snyder
Ingredients: 2 tbsp currants; 2 tbsp chopped fresh flat-leaf parsley, plus 1 tsp; ½ cup/60 g freshly grated Parmesan cheese; 3 tbsp panko bread crumbs; 2 tbsp pine nuts; 4 veal scallops (cutlets), about 3 oz/85 g each, pounded even thinner (see “It’s that easy,”); Salt and Freshly ground black pepper; 1 shallot, minced; Eight ½-in/12-mm slices precooked, ready-to-heat polenta (see “It’s that easy”); 2 tbsp olive oil; 1 tbsp unsalted butter; ⅓ cup/75 ml dry white wine

app.ckbk.com

Little veal rolls stuffed with currants, parsley, Parmesan cheese, pine nuts, and bread crumbs are almost too delicious to make for Wednesday night. They shout,

View Original

Share this recipe:

Ingredients

2 tbsp currants
2 tbsp chopped fresh flat-leaf parsley, plus 1 tsp
½ cup/60 g freshly grated Parmesan cheese
3 tbsp panko bread crumbs
2 tbsp pine nuts
4 veal scallops (cutlets), about 3 oz/85 g each, pounded even thinner (see “It’s that easy,”)
Salt and Freshly ground black pepper
1 shallot, minced
Eight ½-in/12-mm slices precooked, ready-to-heat polenta (see “It’s that easy”)
2 tbsp olive oil
1 tbsp unsalted butter
⅓ cup/75 ml dry white wine