Total preparation and cooking time: 40 minutes (Makes 4 servings)
1 pound veal leg cutlets, cut 1/8 to 1/4 inch thick
1/4 teaspoon ground white pepper
1 tablespoon thinly sliced fresh sage
2 ounces thinly sliced prosciutto, cut to fit cutlets
1-1/2 tablespoons unsalted butter
1/4 cup diced seeded tomato
2 ounces shaved Parmesan cheese
1/3 cup dry white wine
1 teaspoon minced fresh sage
Pound veal cutlets to 1/8-inch thickness, if necessary. Sprinkle cutlets with pepper. Sprinkle sliced sage on tops of cutlets; cover with prosciutto. Cover cutlets with a piece of parchment or waxed paper; with hand, gently press prosciutto into the cutlets.
Heat 1/2 tablespoon butter in large nonstick skillet over medium heat until melted. Place 2 or 3 cutlets in skillet, prosciutto side down. Cook 2 to 3 minutes or until veal is cooked through, turning once so that prosciutto is on top. Remove cutlets; keep warm. Repeat twice to cook remaining cutlets.
Add wine to skillet; increase heat to medium-high. Cook and stir until slightly syrupy. Stir in any juices released from cutlets; remove from heat. Stir in 1 tablespoon room temperature butter and minced sage. Spoon sauce over cutlets. Top with tomato and cheese. Serve immediately.
Nutrition information per serving: 278 calories; 14 g fat (8 g saturated fat; 4 g monounsaturated fat); 120 mg cholesterol; 427 mg sodium; 2 g carbohydrate; 0.2 g fiber; 31 g protein; 8.7 mg niacin; 0.3 mg vitamin B6; 1.2 mcg vitamin B12; 1.0 mg iron; 13.6 mcg selenium; 3.1 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B12, selenium and zinc; and a good source of vitamin B6.