Veal and leek scaloppine (recipe)

Veal and leek scaloppine (recipe)
Name	Veal and leek scaloppine
Ingredients	Leek • Prosciutto • Provolone cheese • Plain flour • Olive oil • Dry white wine • Butter
Cooktime (in hours)	0.25
Preptime (in hours)	0.416666667
Totaltime (in hours)	0.666666667
Keto friendliness	Keto friendly
Calories	184.1
Fat	16.7
Protein	2.4
Carbohydrate	4.2
Fiber	0.4
Net carbohydrates	3.8
Sugar	1.3
Saturated fat	7.2
Cholesterol (mg)	26.1
Sodium	138.8
Servings	4
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Veal and leek scaloppine (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.

Recipe instructions

1. Blanch leek in boiling salted water for 2-3 minutes or until tender, then drain on absorbent paper.
2. Place veal schnitzels on a work surface and flatten with a meat mallet until thin.
3. Cover half of each schnitzel with leek, top leek with a slice of prosciutto and some provolone, fold other half of schnitzel over filling and secure with a toothpick.
4. Toss veal parcels in seasoned flour and shake away excess.
5. Heal olive oil in pan and cook veal parcels in batches, over medium heat for 2-3 minutes each side or until browned and cooked through.
6. Remove veal parcels from pan and rest in a warm place.
7. Add white wine and chicken stock to pan, bring to the boil and simmer for 1-2 minutes, then gradually add butter, whisking well, return veal to pan and turn to coat in sauce.
8. Serve veal drizzled with sauce and with Broccoli and Cauliflower Salad (see my recipes).
   
   Food tags
   Meat, European,, Stove Top

Veal and leek scaloppine (recipe) details

Time:
Prep Time in Hours and Mins:40M

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