Keto Veal Saltimbocca
1.9g
Net Carbs
61.3g
Protein
35.1g
Fat
0.3g
Fiber
613
Calories
Ingredients:
- 1 teaspoon Sage (Ground)
- 6 fluid ounces Sauvignon Blanc Wine
- 2 oz, with bone, cooked (yield after bone and skin removed) Fresh Ham
- 24 ounces boneless, cooked Veal
- 4 ounces Fontina Cheese
- 1/2 tablespoon Unsalted Butter Stick
- 1 tablespoon Light Olive Oil
- 2 tablespoons Parsley
- 1/2 fruit (2-1/8" diameter) Lemon
Directions:
- Heat oven to warm setting. Cut veal shoulder roast into 16 slices. Lay 8 slices of veal on work surface; layer with sage, fontina cheese and prosciutto. Top with remaining 8 slices of veal; seal ends shut with toothpicks and season with salt and pepper.
- Heat 1 tablespoon butter and 1/2 of the olive oil in a large skillet over medium-high heat. Brown half the veal sandwiches 3-4 minutes per side. Transfer to a platter and place in oven. Repeat with 1 tablespoon butter, olive oil and veal.
- Add wine to skillet; cook 5 minutes, scraping up brown bits on bottom of pan with a wooden spoon. Cut remaining 3 tablespoons butter into small pieces. Reduce heat to low; gradually add butter to wine, whisking constantly.
- Pour sauce over veal. Garnish with chopped parsley and lemon wedges.
