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Ingredientes
- 1 ounce. oil
- 1 pound thin veal cutlets
- Flour to dust veal
- 2 cloves garlic, minced
- 2 ounce. butter
- 4 ounce. dry white wine
- 8 ounce. chicken gravy
- 1 pound spinach, washed and cooked with salt in water
- 4 slices prosciutto
- 1/4 c. grated Swiss cheese
- Salt and pepper
- Healthy pinch of sage; optional
Direcciones
- Heat oil. Dust veal with flour and sear both sides in warm oil. Remove from pan. Add in garlic and butter to pan. Sizzle without burning. Add in gravy, wine, and sage to skillet. Place spinach in pan with veal on top. Cover veal with prosciutto and Swiss cheese. Salt and pepper to taste. Cover skillet and cook 2-3 min till ingredients are warm and flavors are blended together. Serve with Italian risotto, egg noodles, or possibly pasta al dente. Serves 2.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 8 servings | |
| Calories 269 | |
| Calories from Fat 128 | 48% |
| Total Fat 14.42g | 18% |
| Saturated Fat 5.81g | 23% |
| Trans Fat 0.09g | |
| Cholesterol 55mg | 18% |
| Sodium 1291mg | 54% |
| Potassium 485mg | 14% |
| Total Carbs 19.91g | 5% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.35g | 0% |
| Protein 13.03g | 21% |
