Veal saltimbocca (recipe)
| Veal saltimbocca (recipe) | |
|---|---|
| Name | Veal saltimbocca |
| Ingredients | Flour • Salt • White pepper • Prosciutto • Fresh sage • Extra virgin olive oil • Dry marsala • Butter |
| Cooktime (in hours) | 0.25 |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 0.75 |
| Keto friendliness | Keto friendly |
| Calories | 332.9 |
| Fat | 24.3 |
| Protein | 21.5 |
| Carbohydrate | 0.8 |
| Fiber | 0 |
| Net carbohydrates | 0.8 |
| Sugar | 0.2 |
| Saturated fat | 9.9 |
| Cholesterol (mg) | 108.7 |
| Sodium | 149.1 |
| Servings | 4 |
| Yield | 4 |
| Reviewaggregate | |
{{
|= and spend less than fifteen minutes cooking it.-->
Veal saltimbocca (recipe) details:
Time:
Prep Time in Hours and Mins:45M
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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Veal saltimbocca (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Recipe instructions
- After pounding out the veal, dust (don't dredge) with pinches of flour and season with salt and pepper.
- Place a slice of prosciutto along one side of each of the veal slices, and top with a sage leaf.
- Fold the veal over to cover the prosciutto and sage (not necessarily completely) and pound along the edge to seal.
- (You can use a toothpick to hold this pocket together if necessary. Heat the olive oil until it shimmers and is fragrant in a large heavy skillet over medium-high heat.
- Saute the veal about 20 seconds on each side and remove, doing four at a time.
- Add the Marsala to the pan and bring to a boil, while dissolving off the browned bits from the bottom of the pan.
- Reduce the liquid to about one-half the original amount, then remove the pan from the heat.
- Whisk in the butter in small pieces to give a creamy look to the sauce.
- Return the veal to the pan just long enough to coat with the sauce, and serve immediately.
- This is great with a bitter green vegetable (broccoli di rape, or just plain broccoli) or wild rice.
Food tags
Meat, European,, Stove Top
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Contributors: Prab R. Tumpati, MD
