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; 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

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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,

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Cooking tools:

Chef's knife
Cutting board
Mixing bowl
Skillet
Toothpick
Spoon
Spatula
Tongs
Plate
Serving platter

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
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