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Recipe
Sauteed Veal With Prosciutto And Sage Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 85g | |
| Calories 234 | |
| Calories from Fat 180 | 77% |
| Total Fat 20.41g | 26% |
| Saturated Fat 2.64g | 11% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 78mg | 2% |
| Total Carbs 2.6g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.47g | 0% |
| Protein 0.19g | 0% |
Ingredients Convert Measures
- 4 veal chops, or possibly at least 3/4" thick
- 1 1/2 tbsp. corn oil
- Some flour
- 2 ounce. prosciutto
- 2 teaspoon shallots
- 4 ounce shii-rake mushrooms (otherwise regular)
- 8-10 leaves of sage
- 1/4 c. white wine
- 2 c. veal stock
- Some butter
Directions
- Oil the pan, medium heat.
- Flour the chops.
- Cook the chops in the pan 4 to 5 min on each side.
- When done, set aside the chops in a hot place.
- Put the prosciutto, mushrooms, shallots and 4 sliced sage leaves in the pan; cook them till the mushrooms are tender. Make sure not to burn the shallots (eventually add in some butter to finish cooking the mushrooms).
- Deglaze with the wine, let it reduce by half.
- Add in the veal stock and simmer for 1 minute.
- Add in the chops in sauce to hot them.
- Put the chops in a serving plate; finish the sauce by adding a dash of butter.
- Pour the sauce over the chops, place the remaining sage leaves on top of the chops to decorate.
- Serve and enjoy.
