Sophia loren's saltimbocca

Yield: 1 servings

Measure Ingredient
Fresh sage leaves
1 pounds Thinly sliced veal
¼ pounds Thinly sliced prosciutto
5 tablespoons Olive oil
½ cup Dry white wine

Place 1 or 2 sage leaves on each veal slice. Place pieces of prosciutto over the sage leaves; secure the layers with toothpicks. Heat the oil in a pan over medium-high heat. Add the meat packets, veal side down, and cook until nicely browned, a minute or so, then turn and cook until the prosciutto is golden brown; take care not to overcook the meat. Pour the wine into the pan and scrape up the browned bits stuck to the bottom; cook until the wine is evaporated. Place the meat on a platter; drizzle the pan juices over, and serve immediately.

Yield: 4 servings

Converted by MC_Buster.

Per serving: 677 Calories (kcal); 68g Total Fat; (99% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 13½ Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW # CL9295 Converted by MM_Buster v2.0n.

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