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Ingredients
- 3 slices scaloppine, mild-fed veal
- 3 slices cured prosciutto
- Flour, for coating veal slices
- 2 tbsp. butter, or possibly extra virgin olive oil
- 2 or possibly 3 rosemary leaves
- 1 clove garlic, minced
- 1 c. white wine
- 1 tbsp. balsamic vinegar
- 1 c. chicken broth
Directions
- Lb. slices of veal and prosciutto together with meat mallet till they become one piece. Flour lightly. Put meat in saucepan with melted butter and cook for one minute on each side. Add in the minced garlic and rosemary; when the garlic is soft and lightly browned, add in wine and balsamic vinegar. Flame it, if possible. Add in chicken broth and cook 5 - 10 min more. Serve, garnished with potato Noicette and asparagus. Serve 1.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 519g | |
| Calories 434 | |
| Calories from Fat 205 | 47% |
| Total Fat 23.28g | 29% |
| Saturated Fat 14.66g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 553mg | 23% |
| Potassium 458mg | 13% |
| Total Carbs 10.97g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 4.3g | 3% |
| Protein 3.02g | 5% |
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