Step 1

Heat 2 tbs of the oil in a large non-stick frying pan over medium heat. Cook the sage, turning, for 1 minute or until crisp. Use tongs to transfer sage to a plate.

Step 2

Add pancetta to pan and cook, turning, for 2-3 minutes or until crisp. Use tongs to transfer pancetta to a plate, reserving oil in pan.

Step 3

Place the flour on a plate. Coat the veal in the flour, shaking off excess. Cook veal in reserved oil in pan in 2 batches for 1-2 minutes each side or until golden. Transfer to a plate. Keep warm. Add the wine, vinegar and remaining oil to pan. Simmer, stirring occasionally, for 5 minutes or until reduced by half.

Step 4

Divide polenta among plates. Top with veal and drizzle with pan juices. Scatter with torn pancetta and sage. Top with rocket.