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Suggest a better descriptionRemove the rind from the prosciutto and cut into 8 slices. Pound the escalopes to an even thickness of about 1/4 inch. Place a slice of prosciutto and a sage leaf on each escalope and secure with a toothpick. Dust each escalope with flour. In a large frying pan, cook the veal over a medium heat in 4tbsp butter until browned. Season, then pour the wine into the pan and turn up the heat to evaporate the wine quickly. Remove the veal, place a slice of mozzarella on top of each escalope and flash under a hot grill for 2 minutes. While the veal is grilling, add the remaining butter to the sauce in the pan and stir. To serve, pour the sauce over the veal.
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Serving Size: 1 Serving (199g) | ||
Recipe Makes: 4 servings | ||
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Calories: 965 | ||
Calories from Fat: 837 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 93g | 124 % | |
Saturated Fat 54.3g | 271 % | |
Monounsaturated Fat 27.1g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 235.8mg | 73 % | |
Sodium 1048.9mg | 36 % | |
Potassium 148.8mg | 4 % | |
Total Carbohydrate 14.3g | 4 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 13.7g | ||
Protein 18g | 26 % | |
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: 965
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