| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cklive17 | 1 | servings | ||
INGREDIENTS
| Fresh sage leaves | ||
| 1 | lb | Thinly sliced veal |
| 1/4 | lb | Thinly sliced prosciutto |
| 5 | tb | Olive oil |
| 1/2 | c | Dry white wine |
INSTRUCTIONS
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; 13 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW # CL9295 Converted by MM_Buster v2.0n.
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