Veal Saltimbocca
n/a
Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-13-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 4
The assertive, lively taste of this dish give rise to its name, which means, literally, to jump in the mouth.
2 pounds veal scallops, pounded or sliced
into 16 very thin pieces
8 fresh sage leaves
= (or 1 tspn dried sage)
4 ounces fontina cheese, thinly sliced
8 slices proscuitto - (thin slices)
5 tablespoons unsalted butter, divided
1 tablespoon olive oil
3/4 cup dry white wine
2 tablespoons chopped Italian (flat leaf) parsley
Lemon wedges, for garnish
Heat oven to warm setting.  Lay 8 slices of veal on work surface; layer with sage, fontina cheese and proscuitto.  Top with
remaining 8 slices of veal; seal ends shut with toothpicks and season with salt and pepper.
Heat 1 tablespoon butter and half the olive oil in a large skillet over medium-high heat.  Brown half the veal sandwiches 3 to 4
minutes per side.  Transfer to a platter and place in oven.  Repeat with remaining veal.
Add wine to skillet; cook 5 minutes, scraping up brown bits on bottom of pan with a wooden spoon.  Cut remaining 3 tablespoons
butter into small pieces.  Reduce heat to low; gradually add butter to wine, whisking constantly.  Pour sauce over veal.  Garnish
with chopped parsley and lemon wedges.
This recipe yields 4 servings.
Carbohydrates: 1 gram
Net Carbs: 1 gram
Protein: 65.5 grams
Fat: 42.5 grams
Calories: 687
Comments:  The flavor combination of veal, sage, mellow cheese and salty ham is wonderful, especially when served with a whitewine and butter sauce.
Main Dish, Veal
Per Serving (excluding unknown items): 297 Calories; 27g Fat (87.9% calories from fat); 7g Protein; 1g Carbohydrate; 0g Dietary Fiber; 72mg
Cholesterol; 231mg Sodium.  Exchanges: 1 Lean Meat; 4 1/2 Fat.		   Veal Saltimbocca 1
n/a
Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-13-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 4
The assertive, lively taste of this dish give rise to its name, which means, literally, to jump in the mouth.
2 pounds veal scallops, pounded or sliced
into 16 very thin pieces
8 fresh sage leaves
= (or 1 tspn dried sage)
4 ounces fontina cheese, thinly sliced
8 slices proscuitto - (thin slices)
5 tablespoons unsalted butter, divided
1 tablespoon olive oil
3/4 cup dry white wine
2 tablespoons chopped Italian (flat leaf) parsley
Lemon wedges, for garnish
Heat oven to warm setting.  Lay 8 slices of veal on work surface; layer with sage, fontina cheese and proscuitto.  Top with
remaining 8 slices of veal; seal ends shut with toothpicks and season with salt and pepper.
Heat 1 tablespoon butter and half the olive oil in a large skillet over medium-high heat.  Brown half the veal sandwiches 3 to 4
minutes per side.  Transfer to a platter and place in oven.  Repeat with remaining veal.
Add wine to skillet; cook 5 minutes, scraping up brown bits on bottom of pan with a wooden spoon.  Cut remaining 3 tablespoons
butter into small pieces.  Reduce heat to low; gradually add butter to wine, whisking constantly.  Pour sauce over veal.  Garnish
with chopped parsley and lemon wedges.
This recipe yields 4 servings.
Carbohydrates: 1 gram
Net Carbs: 1 gram
Protein: 65.5 grams
Fat: 42.5 grams
Calories: 687
Comments:  The flavor combination of veal, sage, mellow cheese and salty ham is wonderful, especially when served with a whitewine and butter sauce.
Main Dish, Veal
Per Serving (excluding unknown items): 297 Calories; 27g Fat (87.9% calories from fat); 7g Protein; 1g Carbohydrate; 0g Dietary Fiber; 72mg
Cholesterol; 231mg Sodium.  Exchanges: 1 Lean Meat; 4 1/2 Fat.


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