Name: Veal Rolls with Currants, Pine Nuts, and Parmesan Polenta Stacks
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Serves 2
Cuisine: Italian
Ingredients: ⅓ cup/75 ml dry white wine; 2 tbsp pine nuts; 3 tbsp panko bread crumbs; 2 tbsp chopped fresh flat-leaf parsley, plus 1 tsp; 2 tbsp currants; 1 tbsp unsalted butter; Eight ½-in/12-mm slices precooked, ready-to-heat polenta (see “It’s that easy”); 1 shallot, minced; Salt and Freshly ground black pepper; ½ cup/60 g freshly grated Parmesan cheese; 2 tbsp olive oil; 4 veal scallops (cutlets), about 3 oz/85 g each, pounded even thinner (see “It’s that easy,”)

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr 10

Appears in

One Pan, Two Plates

By Carla Snyder

Published 2013

About

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, “It’s time to party and have fun!” I love the textures in this meal, from the stuffing with a mix of crunch and creamy to the polenta rounds with their soft insides and crunchy fried exteriors. Maybe it’s too early in the week to party, but at the very least, you can have a party in your mouth.