VEAL AND LEEK SCALOPPINE
This recipe came from an Aussie magazine some years back. I hope you try it and enjoy it along with the Broccoli & Cauliflower Salad (also in my recipes) that accompanies it so well.
Provided by Ninna
Categories Veal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Blanch leek in boiling salted water for 2-3 minutes or until tender, then drain on absorbent paper.
- Place veal schnitzels on a work surface and flatten with a meat mallet until thin.
- 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.
- Toss veal parcels in seasoned flour and shake away excess.
- 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.
- Remove veal parcels from pan and rest in a warm place.
- 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.
- Serve veal drizzled with sauce and with Broccoli and Cauliflower Salad (see my recipes).
Nutrition Facts : Calories 184.1, Fat 16.7, SaturatedFat 7.2, Cholesterol 26.1, Sodium 138.8, Carbohydrate 4.2, Fiber 0.4, Sugar 1.3, Protein 2.4
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