Dinner really comes together when you've got this Veal Saltimbocca recipe on the menu – a dish just as nutritious as it is noteworthy, unwrapping 31g of #protein per serving and featuring wafer-thin slices of succulent veal seared to sage and savory prosciutto, and slathered in sweet mushrooms and scrumptious cheese.
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.
Nutritional Information Per Serving
120 mg cholesterol; 0.2 g fiber; 4 g monounsaturated fat; 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.