Directions:
- After pounding out the veal, dust (don't dredge) with pinches of flour and season with salt and pepper.
- Place a slice of prosciutto along one side of each of the veal slices, and top with a sage leaf.
- Fold the veal over to cover the prosciutto and sage (not necessarily completely) and pound along the edge to seal.
- (You can use a toothpick to hold this pocket together if necessary.) Heat the olive oil until it shimmers and is fragrant in a large heavy skillet over medium-high heat.
- Saute the veal about 20 seconds on each side and remove, doing four at a time.
- Add the Marsala to the pan and bring to a boil, while dissolving off the browned bits from the bottom of the pan.
- Reduce the liquid to about one-half the original amount, then remove the pan from the heat.
- Whisk in the butter in small pieces to give a creamy look to the sauce.
- Return the veal to the pan just long enough to coat with the sauce, and serve immediately.
- This is great with a bitter green vegetable (broccoli di rape, or just plain broccoli) or wild rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 89.5 Kcal (375 kJ) | ||
| Calories from fat | 65.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.29g | 11% | |
|---|---|---|---|
| Cholesterol | 9.54mg | 3% | |
| Sodium | 190.4mg | 8% | |
| Potassium | 1.1mg | 0% | |
| Total Carbs | 4g | 1% | |
| Protein | 0.04g | 0% | |
| Calcium | 1.1mg | 0% | |
| Amount Per 100 g | |||
| Calories | 237.33 Kcal (994 kJ) | ||
| Calories from fat | 174.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.34g | 11% | |
|---|---|---|---|
| Cholesterol | 25.3mg | 3% | |
| Sodium | 504.88mg | 8% | |
| Potassium | 2.92mg | 0% | |
| Total Carbs | 10.6g | 1% | |
| Protein | 0.12g | 0% | |
| Vitamin A | 0.1mg | 1% | |
| Calcium | 2.8mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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