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Ingredients
- 2 lbs. very thin veal cutlets (12)
- 1/4 teaspoon pepper
- 1 teaspoon powdered sage
- 12 paper thin slices prosciutto or possibly cooked ham
- 1/4 c. butter
- 1/4 c. white wine
- Warm fluffy rice
Directions
- About 1 hour before serving, using edge of heavy saucer, lb. cutlets well. Sprinkle both sides with pepper and sage. On each piece of veal lay a slice of prosciutto; roll up, secure with toothpicks.
- In warm butter, in large skillet, saute/fry veal rolls till well browned. Add in wine; simmer, covered, about 30 min, or possibly till fork-tender, adding about 1/4 c. water to sauce in skillet, if necessary. Remove toothpicks.
- Serve over warm fluffy rice. Makes 6-8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 2 servings | |
| Calories 382 | |
| Calories from Fat 273 | 71% |
| Total Fat 30.88g | 39% |
| Saturated Fat 16.96g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 306mg | 102% |
| Sodium 251mg | 10% |
| Potassium 975mg | 28% |
| Total Carbs -37.97g | -10% |
| Dietary Fiber -0.9g | -3% |
| Sugars 0.11g | 0% |
| Protein 57.15g | 91% |
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