Polenta Crumbed Schnitzels With Prosciutto and Sage |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Another Donna Hay recipe with a change in ingredients to suit our tastes and what was available in our freezer. 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 |
Directions:
1. 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.
2. Heat oil in pan over high heat, cook each steak 3-4 minutes each side.
3. Serve with your favourite accompaniments.
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