| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veal-mt, Skillet-mt |
2 |
Servings |
INGREDIENTS
| 4 |
sm |
Veal scaloppini; 1/4-inch thick |
| 4 |
|
Thin slices prosciutto |
| 4 |
|
Whole fresh leaves of sage |
| 2 |
tb |
Butter |
| 1/4 |
c |
Dry white wine |
|
|
Salt and pepper |
INSTRUCTIONS
Beat scaloppini between pieces of plastic wrap until thin. Top each of the
slices with a slice of prosciutto and a sage leaf. Secure prosciutto and
sage leaf to the veal with a toothpick.
Melt the butter in a pan large enough to accommodate the 4 veal slices and
brown them on both sides for a few minutes. Sprinkle with fresh pepper and
lightly with salt (prosciutto is already salty).
Add white wine and reduce quickly over high heat until almost glazed. The
whole procedure should not take longer than 5 minutes. Serve with "instant"
polenta and/or saute of mushrooms and parsley. (Follow directions on
package.)
Yield: 2 servings
Busted for you by Gail Shermeyer <4paws@netrax.net>
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6620 Posted to MC-Recipe Digest
V1 #690 by 4paws@netrax.net (Shermeyer-Gail) on Jul 26, 1997
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”