Preparation time is 15minutes
Total time is 15minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 20grams butter
- 1 cup instant polenta
- 2 cup chicken stock
- 2/3 cup parmesan, finely grated
- 1 1/4 cup tomato & basil pasta sauce
- 8 slice antipasto chargrilled eggplant
- 300grams baby leaf salad mix (to serve)
- 1/4 cup olive oil
- 1/3 cup basil leaves, finely shredded
- 1 cup mozzarella, shredded
- 8 veal schnitzel
Method
Step 1 of 3
Grease and line a 20cm square cake pan with baking paper. Bring stock to the boil in a medium saucepan. Slowly add polenta, stirring constantly. Reduce heat to low, stirring until soft. Remove from heat. Stir in butter and half the parmesan. Season. Spoon into pan and smooth top. Cover and chill for 30 minutes until firm.
Step 2 of 3
Preheat oven to 180°C. Grease a large baking dish. Heat half of the oil in a large frying pan over high heat. Cook schnitzels, in batches, for 1 minute each side or until browned. Layer into prepared dish with a slice of eggplant between each. Spoon pasta sauce over and sprinkle with basil, mozzarella and remaining parmesan. Bake for 20 minutes or until cheese is melted and golden.
Step 3 of 3
Meanwhile, remove polenta from pan and cut into chips. Heat remaining oil in a frying pan over medium-high heat. Cook polenta chips for about 5 minutes or until golden on all sides. Serve veal with polenta chips and salad greens.
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