Yield: 1 servings
|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.