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Veal Saltimbocca

2 servings
Dinner

Characteristics

Dinner for Two Ethnic Cuisine No Added Sugars

Nutritional Facts Per Serving

326
Calories
35.44 g
Protein
4.94 g
Carbs
0 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 326
  • Fat 15.21 g
    • Saturated   5.51 g
    • + Trans 
  • Cholesterol 113 mg
  • Sodium   531 mg
  • Carbohydrate 4.94 g
    • Fibre   0 g
    • Sugars  
  • Protein 35.44 g
    • Vitamin A 7 %
    • Vitamin C 0 %
    • Calcium 2 %
    • Iron 10 %

Method

Place a veal cutlet on a cutting board and cover with plastic wrap. Use a kitchen hammer to pound the veal until 1/8" in thickness.
Set veal on a plate. Pound the other veal cutlet in this fashion. Season the veal with pepper (the prosciutto will add a salty taste).
Set a piece of prosciutto and 2 sage leaves on each piece of veal. Use tooth picks to secure them in place.
Place the butter and olive oil in a very large skillet set over medium-high. When the butter is melted and no longer foaming, set veal in the skillet, prosciutto-side down, and fry until golden brown on that side, about 2 minutes. Turn veal over and cook 2 more minutes.
Remove veal from skillet and set on a plate. Carefully remove toothpicks from veal.
To make sauce, place the Marsala and stock or broth in the skillet, bring to a simmer, and cook until reduced by a third. Set veal back in skillet, prosciutto-side up, and heat through 1 minute. Set a piece of the veal on each of 2 plates, spoon over the sauce and serve.

Note: Marsala is a sweet, fortified Italian wine available at most liquor stores. If you can’t find it, try sherry in this recipe, or, to make a less sweet sauce, use dry white or red wine.

Serving Suggestions

Boiled new potatoes, steamed rice or your favourite pasta are starches that would go great with the veal. So would a green vegetable, such as steamed or boiled and lightly buttered broccoli, asparagus or green beans.

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