Veal Cutlets With Polenta And Sage Tomatoes - cooking recipe

Ingredients

2 cups chicken stock
2 cups milk
6 oz instant polenta
1/2 cup finely grated Parmesan cheese, plus 2 tbsp
1/4 cup olive oil
8 None fresh sage leaves
4 None veal cutlets
9 oz cherry tomatoes

Preparation

Bring stock and milk to a boil in a large saucepan. Gradually stir in polenta. Reduce heat and simmer, stirring constantly, for 8 mins, or until polenta thickens. Stir in 1/2 cup Parmesan and season to taste.
Preheat broiler. Heat 2 tbsp oil in a large frying pan over high heat. Press 2 sage leaves onto each veal cutlet. Cook for 3 mins per side, or until cooked to your liking. Remove from pan, cover and let rest for 5 mins.
Combine tomatoes and remaining sage leaves and oil in a small baking dish. Season. Broil for 5 mins, or until tomato skins burst. Serve veal with polenta and sage tomatoes. Sprinkle with remaining Parmesan.