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Ingredients
- 4 thin slices veal, app: 3 1/2 X 6 X 1/16th inches (8 X 15 X .4cm), about 8oz (240gr) total weight
- 2 slices Prosciutto or other dry-cured ham, cut in half to fit the veal
- 1/4 cup black, dry-cured or Greek olives, chopped
- 8 – 10 shallots, sliced, caramelized
- 2 tbs olive oil, divided
- 1 tbs butter
- 12 fresh marjoram leaves
- 1 cup (8oz, 240ml) white wine
- 1 cup (8oz, 240gr) chopped tomatoes
- 1 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs water
View Full Recipe at Thyme for Cooking, the Blog
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 49g | |
| Calories 371 | |
| Calories from Fat 340 | 92% |
| Total Fat 38.52g | 48% |
| Saturated Fat 11.02g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 83mg | 3% |
| Potassium 4mg | 0% |
| Total Carbs 7.31g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.01g | 0% |
| Protein 0.14g | 0% |
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