Saltimbocca
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
veal cutlets
thinly sliced |
|
| 2 | teaspoons |
bon appetit
|
* |
| ¼ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
sage
rubbed |
*
|
| ⅛ | teaspoon |
monosodium glutamate
|
*
|
| ½ | pound |
prosciutto
thinly sliced |
*
|
| 6 | tablespoons |
butter, unsalted
|
|
| ½ | teaspoon |
beef flavor base
|
* |
| ¼ | cup |
water
hot |
|
| 2 | tablespoons |
white wine
dry |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
veal cutlets
thinly sliced |
|
| 1E+1 | ml |
bon appetit
|
* |
| 1.3 | ml |
black pepper
|
|
| 2.5 | ml |
sage
rubbed |
*
|
| 0.6 | ml |
monosodium glutamate
|
*
|
| 226.8 | g |
prosciutto
thinly sliced |
*
|
| 9E+1 | ml |
butter, unsalted
|
|
| 2.5 | ml |
beef flavor base
|
* |
| 59 | ml |
water
hot |
|
| 3E+1 | ml |
white wine
dry |
|
Directions
Cut veal into serving-size pieces.
Sprinkle with mixture of Bon Appetit, pepper, sage and MSG.
Place a slice of prosciutto on each piece of veal; fasten with a toothpick or small skewer.
Melt 4 tablespoons of the butter in large skillet.
Sauté meat 2 to 3 minutes on each side, ending with the prosciutto side up.
Remove to hot platter. To the drippings in skillet, add beef flavor base, water and the remaining butter, stirring to mix well.
Heat until butter is melted, then add wine and simmer 2 to 3 minutes.
Spoon sauce over meat.
Serve immediately with sautéed mushrooms and zucchini.
