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Nutrition Facts
Serving Size 236 g
(Approx. 4 Servings)
Amount Per Serving
Calories 450 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 165 mg 55%
Sodium 1320 mg 55%
Total Carbohydrate 2 g 1%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 53 g
Vitamin A 4% Iron 10%
Vitamin C 8% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Veal Saltimbocca
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

6 Veal Scallopini, cut 1/4-inch thick
1 Tsp black pepper
10 whole sage leaves, finely minced
8 La Quercia Sliced Prosciutto
2/3 cup(s) reduced sodium chicken broth
1/3 cup(s) lindemans chardonnay
1 lemon, juiced
2 Tbsp unsalted butter
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Instructions

1
Place veal scallops between two sheets of wax paper, and pound each to a thickness just over 1/8-inch thick.
2
Season veal lightly with pepper, and sprinkle sage evenly over veal.
3
Top each with a slice of proscuitto; press lightly to adhere to veal.
4
Combine broth, wine and lemon juice in a glass measuring cup and set aside.
5
Melt 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until bubbling, and sauté half of veal in skillet; place prosciutto-side down first and cook 1 minute per side.
6
Add remaining tablespoon butter to skillet and cook the rest of veal.
7
Place cooked veal in a platter and cover to keep warm.
8
Pour broth mixture into skillet, and stir to blend in any browned bits left in bottom of skillet.
9
Boil 5 minutes to reduce liquid slightly.
10
Pour sauce over veal and serve.

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