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Veal - Veal Saltimbocca #19




Source of Recipe


link


Recipe Link: http://betterrecipes.bhg.com/bhg/recipe/recipedetail.jhtml?recipeId=R021076

List of Ingredients




Veal Saltimbocca #19

• 12 ounces boneless veal leg top round steak or veal leg sirloin steak, cut 1/4 inch thick, or 12 ounces boneless, skinless chicken breast halves
• 4 slices prosciutto (2 ounces), halved or 2 thin slices cooked ham, quartered
• 8 fresh sage leaves
• 2 teaspoons olive oil or cooking oil
• Dash pepper
• 1/3 cup dry white wine
• 2 tablespoons snipped parsley
• 2 tablespoons grated Parmesan cheese
• 2 cups hot cooked rice

1. Rinse chicken (if using); pat dry with paper towels. Cut veal or chicken into 8 pieces. Place each piece of meat between two pieces of plastic wrap. Working from the center to the edges, pound the meat lightly with the flat side of a meat mallet to 1/8-inch thickness. Remove plastic wrap. Place a slice of prosciutto or ham on top of each piece of meat. Add a sage leaf; secure with a wooden pick.
2. Pour the oil into a 12-inch skillet; heat over medium-high heat for 1 minute. Add the veal or chicken. Cook for 1 to 2 minutes on each side or until tender and no longer pink. Season with the pepper. Remove meat from skillet; cover and keep meat warm.
3. Remove skillet from heat; let cool 1 minute. Carefully add the wine. Return skillet to heat; cook for 2 to 3 minutes or until wine is reduced slightly, scraping up browned bits in skillet. Add the pan juices, parsley, and Parmesan cheese to the rice; toss to combine. Remove wooden picks from meat. Serve meat on top of rice. Makes 4 servings.

Nutritional Information per serving
calories: 333, total fat: 11g, saturated fat: 2g, cholesterol: 71mg, sodium: 388mg, carbohydrate: 27g, fiber: 2g, protein: 27g

Recipe