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Ingredients
- 1 pound veal for scaloppini, pounded flat
- 1/4 pound prosciutto, sliced very thin
- Marsala wine
- 2 c. mushrooms, sliced
- 1 stick butter
- 8 slices Swiss or possibly Provolone cheese
Directions
- Lb. the veal thin. In a frying pan, saute/fry the mushrooms in 1/4 c. marsala wine and 1/4 stick of butter till browned. In another frying pan, heat 1/2 stick of butter and 1/4 to 1/2 c. of marsala wine and saute/fry lightly floured veal for approximately 3 min per side. Place the veal in the bottom of a casserole dish. Lightly saute/fry the prosciutto in the same pan and then place the prosciutto on top of the veal. When the mushrooms are brown, sprinkle over the veal. Then place the cheese on top and cover with sauce. Bake covered in 350 degree oven for 20 min. You may prepare ahead of time and heat later.
- SAUCE: Heat the butter and flour in a saucepan. Add in warm lowfat milk and marsala as you beat till smooth. Add in the bouillon to make a nice brown color.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 8 servings | |
| Calories 271 | |
| Calories from Fat 184 | 68% |
| Total Fat 20.85g | 26% |
| Saturated Fat 12.73g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 173mg | 7% |
| Potassium 237mg | 7% |
| Total Carbs 2.58g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.94g | 1% |
| Protein 17.52g | 28% |
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