Schnitzel roll skewers with polenta mush and braised cherry tomatoes
very easy
40 mins
40 mins
Ingredients
- 500 g cherry tomatoes
- 1 small onion
- 1 Garlic clove
- 1/2–1 Pot of basil
- 4 Veal cutlet (approx. 150 g each)
- 7-10 Tbsp Pepper
- 30 g grated parmesan cheese
- 8 discs Parma ham
- 500 ml Vegetable broth
- 7-10 Tbsp Salt
- 25 g Butter or margarine
- 75 g Polenta/ corn semolina
- 2-3 TABLESPOONS Oil
- 1 TABLESPOON demerara sugar
- 2 TABLESPOONS dark balsamic vinegar
- 7-10 Tbsp coarse sea salt
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Oil
- 8 medium wooden skewers
- 2 medium-sized freezer bags
- 7-10 Tbsp Aluminium foil
Directions
- 1
Lightly oil the skewers. Wash the tomatoes and drain well. Peel onion and garlic. Cut onion into fine slices, chop garlic. Wash the basil, shake dry and pluck the leaves
- 2
Dab the meat dry and beat it flat between 2 cut open freezer bags. Season cutlets with pepper and sprinkle with parmesan. Cover each cutlet with 2 slices of ham, place 2-3 basil leaves on each narrow side and roll up from this side. Roll up cutlets lengthwise. Cut the rolls into 4 thick slices and distribute them on 8 skewers.
- 3
Bring stock, little salt and fat to the boil, stir in polenta and bring to the boil. Let simmer for about 5 minutes while stirring. Remove the pot from the stove and put aside covered
- 4
In the meantime, heat the oil in a large pan and fry the skewers for about 6 minutes, turning them over. Place on a preheated plate and cover with aluminium foil
- 5
Add onions, garlic and tomatoes to the hot frying fat and fry for 4-5 minutes, turning. Stir in sugar and vinegar, heat up briefly. Fold in remaining basil, season with pepper and coarse sea salt. Season polenta with nutmeg and arrange on 4 plates with the skewers. Spread the braised cherry tomatoes on top
Nutrition Facts
440 kcal
20 g
19 g
42 g
More Delicious Recipes
