Veal Saltimbocca
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
20 |
ounces |
veal cutlets |
|
4 |
ounces |
prosciutto -- sliced thin |
|
8 |
whole |
sage |
|
1/4 |
cup |
all-purpose flour |
|
1/4 |
teaspoon |
salt |
|
1/4 |
teaspoon |
pepper |
|
2 |
tablespoons |
unsalted butter |
|
2 |
tablespoons |
olive oil |
| Lay veal cutlets on a piece of plastic. Place 1 slice prosciutto on each cutlet. Cover with plastic and pound until 1/4 inch thick. Add 2 sage leaves on top of each cutlet. Use toothpicks to hold it together. Melt butter and oil in a large skillet. Mix flour, salt, and pepper together and dredge cutlets in mixture. Cook prosciutto side down for 3 minutes. Turn and cook on other side for 2 minutes or until browned. Remove from pan. Add wine to pan and cook stirring up browned bits. Cook until thickened. Serve over veal. Makes 4 servings. |
| Per Serving: 411 Calories; 25g Fat (55.5% calories from fat); 37g Protein; 9g Carbohydrate; 2g Dietary Fiber; 152mg Cholesterol; 1015mg Sodium. Exchanges: 1/2 Grain (Starch); 5 Lean Meat; 2 1/2 Fat. |