Natural Escalope with Cream Polenta

Cover the cutlets with cling film and pound them 5 mm thin. Season with salt, pepper and a pinch of nutmeg.

Heat olive oil and sear cutlets on both sides, not too hot.

Slowly add stock and let it boil down.

Remove cutlets from pan and keep warm.

Stir the sauce vigorously until smooth.

For the polenta, bring the chicken stock to a boil. Sift in polenta and simmer for 5 minutes, stirring constantly.

Stir in grated cheese and butter and season well.

Fry parsley sprigs in hot oil and pat dry.

Arrange polenta on warmed plates, place two natural cutlets on each, drizzle with sauce and garnish with fried parsley.

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