6 veal cutlets, (escalopes)
½ cup all purpose flour
6 slices prosciutto
6 large sage leaves
½ cup white wine
2 tbsp olive oil
Place the veal cutlets between 2 sheets of plastic wrap and gently beat with a rolling pin or meat mallet until ¼-inch thin.
Place a slice of prosciutto over each cutlet followed by a sage leaf. Secure everything together using a small wooden skewer.
Dip the cutlets in flour on each side and shake gently to get rid of any excess flour.
Heat olive oil in a large pan or skillet and fry on each side until slightly crispy and browned. Remove from the pan and add the wine to deglaze the pan.
Scrap all the brown bits and stir until reduced by half, return the veal to the pan to heat through then serve.
Serve and enjoy.
Sugar: 1g
:
Calcium: 13mg
Calories: 328kcal
Carbohydrates: 9g
Cholesterol: 138mg
Fat: 13g
Fiber: 1g
Iron: 2mg
Potassium: 665mg
Protein: 38g
Saturated Fat: 4g
Sodium: 161mg
Trans Fat: 1g
Vitamin A: 3IU
