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Spano's Restaurant Veal Braciola with Creamy Polenta Ingredients: 1 cup polenta
4 cups water
salt
pepper
Grates cheese
heavy cream
Bring water to boil add polenta, stir constantly until thick. add salt pepper, cheese and heavy cream and stir to desired thickness. Veal Braciola
Ingredients:
1 veal cutlet pounded and rolled thin
Roasted Red Bell Peppers, Goat Cheese and Basil
Egg wash and bread crumbs
Preparation Place peppers, Goat Cheese, and whole basil leaves in middle of veal and roll. secure with tooth picks or Twine.
Dip in eggs, then Bread Crumbs.
Place Veal rolls in a skillet on low with a little olive oil or any oil for frying and on low heat cook for 4-5 minutes turning them only once.
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