Try this Saltimbocca Al Parmigiano-Reggiano (Veal with Parm-Reggian recipe, or contribute your own.
Suggest a better descriptionPlace the parboiled lettuce leaves on individual plates and sprinkle with cheese flakes. Saute the veal on both sides in a skillet with a little oil (about 5 minutes). Transfer to a platter and place a slice of prosciutto, sage leaf and small pat of butter on each piece. Set aside and keep warm. Pour the beef broth and wine into the skillet and cook over low heat for a few minutes until reduced by half. Add the veal slices and turn off the heat. Place each slice of veal with its prosciutto and sage on a bed of cheese and lettuce, top with a bit of sauce and serve immediately. Recipe By : From: The Cuisines Of Mexico By Diana K File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 13 | ||
Calories from Fat: 2 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 293.8mg | 10 % | |
Potassium 55.4mg | 1 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13
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