Veal Escalopes with Prosciutto, Sage and Mozzarella

Tender veal escalopes topped with savory Parma ham, melted mozzarella, and roasted peppers, served with a sage butter wine sauce.

Veal Italian Main Course High Protein Cheesy

Estimated Nutrition

Calories

631.1

kcal / serving

2524.4 kcal total

Carbs

6.7g

per serving

26.8 g total

Fat

42.1g

per serving

168.4 g total

Protein

48.8g

per serving

195.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Parmesan Cheese

Freshly grated

Unsalted Butter

Divided use

ball

Buffalo Mozzarella

Cut into 8 slices

Fruits

piece

Lemon

Juice only

Liquids

Dry White Wine

Veal Stock

Meat

700

Veal Escalope

May use four 175g escalopes or four 275g chops

slice

Parma Ham

Thin slices

NutsSeeds

piece

Sage

Whole leaves

piece

Sage

Finely chopped

Salt

Scant amount to taste

Black Pepper

Freshly ground to taste

piece

Pepper

Roasted

handful

Mint

Chopped

clove

Garlic

Sliced thinly

OilsFats

Olive Oil

For the veal

Olive Oil

For the beans

Vegetables

300

Green Bean

Method

Steam green beans until tender and toss with oil, mint, lemon juice, and garlic.

Serve veal on plates with sage butter sauce and the green beans.

Heat 25g butter and oil in a frying pan and cook escalopes ham-side down for 2 minutes.

Turn veal and cook for 1 minute more, then remove and keep warm.

Whisk in remaining 25g butter and season the sauce.

Add chopped sage to the pan, pour in wine and stock, and reduce by half.

Preheat the grill, top veal with roasted peppers and mozzarella, and grill until melted.

Place a sage leaf on each piece, sprinkle with parmesan, season, and top with Parma ham.

Beat the veal until 5mm thick using a mallet or rolling pin.