Veal Scaloppini with Bacon and Sage
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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Amount Per Serving
Calories from Fat 124
% Daily Value *
Total Fat 14g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Total Carbohydrates 5g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 6 pieces (375 g) thinly sliced Ontario veal cutlets (scaloppini), halved crosswise
- 1/4 tsp (1 mL) each salt and freshly ground pepper, divided
- 6 slices Ontario side bacon, halved crosswise
- 12 fresh sage leaves
- 1/4 cup (60 mL) all-purpose flour
- 2 tbsp (30 mL) extra virgin olive oil
- 1/4 cup (60 mL) dry white wine
- 1/4 cup (60 mL) reduced sodium chicken broth
- 1 tbsp (15 mL) unsalted butter
- 2 tbsp (30 mL) fresh lemon juice
- 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.
- Weave toothpick or metal skewer in and out of veal to secure bacon and sage leaves.
- Place flour in shallow dish. Dredge each piece of veal in flour.
- 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.
- 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.
- - You can prep these a few hours ahead of time and keep refrigerated. Dredge in flour and fry just before serving.
- 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.
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