Spinach and Prosciutto Stuffed Veal Rolls Over Polenta

Instructions

1. If needed, use a meat mallet to even out the thickness of the scaloppini.  Use your hands, or a nut bag to squeeze out as much liquid from the spinach as possible, then place it in a bowl.
2. Add the cheese and two tablespoons of oil to the spinach and stir to combine. Season the spinach mixture with salt and pepper.  Lay out each slice of veal, then cover with a slice of prosciutto. You can either cut the prosciutto to fit, or fold it over.
3. Divide the spinach filling equally between the slices of veal and spreading evenly.  Roll each scaloppini and place on a plate. Refrigerate until needed.
4. Place the veal rolls in seasoned flour to coat and shake off the excess.  Place in the egg wash and then the breadcrumbs. Preheat a large pan with about 1 ½ “of oil.
5. Add the breaded veal rolls and lightly shallow fry until golden brown on each side. Transfer to an oven tray and bake in a 375 F oven for about 5 minutes until heated through.

TOMATO SAUCE

1. Heat the olive oil in a heavy saucepan over medium heat until lightly smoking.
2. Add the onions, stirring often until translucent, cooking about 7 to 8 minutes.
3. Add the garlic and cook another minute or two, until fragrant.
4. Add the tomatoes, parsley, oregano, basil, salt and pepper, and bring to a boil.
5. Reduce the heat to a simmer, cover, and cook for 20 minutes.
6. Taste and adjust the salt and pepper to taste.

POLENTA

1. Bring the water to a boil.
2. Whisk in the cornmeal in a slow stream, whisking constantly to prevent lumps.
3. Continue whisking until the polenta starts thickening.
4. Reduce the heat and continue cooking while whisking for about 10 minutes.
5. When the polenta is cooked, add the butter and cheese.
6. Taste and adjust the salt and pepper to taste.