Polenta Crumbed Schnitzels With Prosciutto And Sage - cooking recipe

Ingredients

8 sage leaves
4 round steaks, tenderised (150gm each)
4 slices prosciutto
salt
pepper
plain flour, for dusting
1 egg, lightly beaten
1 cup polenta
olive oil

Preparation

Press two sage leaves onto each steak and wrap the steak with a slice of prosciutto. Dust in flour, dip in egg and coat with polenta.
Heat oil in pan over high heat, cook each steak 3-4 minutes each side.
Serve with your favourite accompaniments.