Veal Scaloppini with Bacon and Sage

Veal Scaloppini with Bacon and Sage
Serves 6
Also known as Saltimbocca this delicious dish is versatile and can be used as a starter or main course. Don’t forget to remove the toothpicks before serving.
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251 calories
5 g
88 g
14 g
24 g
4 g
108 g
351 g
0 g
0 g
8 g
Nutrition Facts
Serving Size
108g
Servings
6
Amount Per Serving
Calories 251
Calories from Fat 124
% Daily Value *
Total Fat 14g
21%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 88mg
29%
Sodium 351mg
15%
Total Carbohydrates 5g
2%
Dietary Fiber 0g
1%
Sugars 0g
Protein 24g
Vitamin A
1%
Vitamin C
2%
Calcium
2%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 pieces (375 g) thinly sliced Ontario veal cutlets (scaloppini), halved crosswise
  2. 1/4 tsp (1 mL) each salt and freshly ground pepper, divided
  3. 6 slices Ontario side bacon, halved crosswise
  4. 12 fresh sage leaves
  5. 1/4 cup (60 mL) all-purpose flour
  6. 2 tbsp (30 mL) extra virgin olive oil
  7. 1/4 cup (60 mL) dry white wine
  8. 1/4 cup (60 mL) reduced sodium chicken broth
  9. 1 tbsp (15 mL) unsalted butter
  10. 2 tbsp (30 mL) fresh lemon juice
Instructions
  1. Lay cutlets on a sheet of plastic wrap. Season with salt and pepper. Place two pieces of bacon over each cutlet. Cover with plastic wrap. Using mallet or rolling pin, flatten to ¼-inch (1 cm) thick. Remove plastic and place two sage leaves in centre of each.
  2. Weave toothpick or metal skewer in and out of veal to secure bacon and sage leaves.
  3. Place flour in shallow dish. Dredge each piece of veal in flour.
  4. In skillet, heat half the olive oil over medium heat. Fry veal for 4 minutes, turning once, until crispy. Repeat with remaining veal, adding more oil as needed. Transfer to a plate. Tent to keep warm. Remove toothpicks.
  5. Add wine to pan, scraping up any brown bits and cook for 1 minute. Add chicken broth and butter to pan. Bring to boil. Boil for 1 minute. Stir in lemon juice. Pour over veal and serve.
Notes
  1. - You can prep these a few hours ahead of time and keep refrigerated. Dredge in flour and fry just before serving.
  2. Per Serving: Calories 147, Fat 6.5 grams, Cholesterol 46 mg, Sodium 278 mg, Carbohydrates 12 grams, Fibre 1 grams, Sugar 2.5 grams, Protein 5 grams.
beta
calories
251
fat
14g
protein
24g
carbs
5g
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