Easy, with great wow factor!
After pounding veal, cut a piece of prosciutto to fit each scallopini and lightly burnish with the meat mallet to stick the two meats together.
Dredge the veal in seasoned flour and saute in clarified butter. Add the garlic towards the end and only cook the proscuitto side briefly.
Deglaze with the white wine and remove the meat. Add the demi-glace and reduce and then swirl in the butter.
Put the veal on a tray, sprinkle with the cheese and brown quickly under the broiler. Plate the veal, garnish each scallopini with a fresh sage leaf, and nap all around with the sauce.
Also works with chicken. Goes well with cooked fresh spinach.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (235g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 677 | ||
Calories from Fat: 500 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.5g | 74 % | |
Saturated Fat 22.2g | 111 % | |
Monounsaturated Fat 24.1g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 151mg | 46 % | |
Sodium 777mg | 27 % | |
Potassium 482.8mg | 13 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.1g | ||
Protein 37.9g | 54 % | |
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: 677
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