| 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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