Photo of Veal Saltimbocca with soft polenta by WW

Veal Saltimbocca with soft polenta

PersonalPoints™ per serving
Total Time
40 min
15 min
25 min
Add these delicious dishes to your repertoireto keep the whole familynourished and happy. The polenta is a lighter, healthier alternative to traditional potato.


Chicken stock

3 cup(s), (750ml), salt-reduced

Skim milk

1 cup(s), (250ml)


¾ cup(s), (125g)

Grated parmesan cheese

¼ cup(s), (20g)

Prosciutto fat trimmed

4 slice(s), fat trimmed

Fresh sage

1 tbs, (8 leaves)

Lean veal leg steak

384 g, (buy 480g), fat trimmed

Plain flour

1 tbs

Reduced fat oil spread

2 tsp

Olive oil

2 tsp

Balsamic vinegar

2 tbs


  1. Bring 2¾ cups (680ml) of the stock and the milk almost to the boil in a large saucepan. Stir in the polenta and cook, stirring occasionally, over low heat, for 10 minutes or until the polenta is thick. Stir in the parmesan and season with salt and pepper. Cover to keep warm and set aside.
  2. Cut the prosciutto in half crossways. Place a piece of prosciutto and a sage leaf on each piece of veal and secure with toothpicks. Season with salt and pepper. Sprinkle the plain side of the veal with flour. Pat off excess.
  3. Heat 1 teaspoon of canola spread and 1 teaspoon of oil in a large non-stick frying pan over medium-high heat. Add half the veal, prosciutto-side down. Cook for 1 minute each side or until browned lightly and just cooked through. Transfer to a plate and cover to keep warm. Repeat with the remaining canola spread, oil and veal.
  4. Stir the vinegar into the pan and cook for 1 minute or until reduced by half. Stir in the remaining ¼ cup (60ml) stock and bring to the boil. Stir in any pan juices on the plate with the veal. Remove the toothpicks from the veal.
  5. Divide polenta among serving plates. Top with veal and drizzle with the sauce to serve.


SERVING SUGGESTION: Steamed beans and broccoli.TIP: Veal steaks vary in size and it’s best to go by the weight rather than the number. They should total 480g.