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Keto Veal Saltimbocca Recipe

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Atkins Keto Veal Saltimbocca
1.9g
Net Atkins Count TM
Prep Time: 30 Minutes
Style:Mediterranean/Greek
Cook Time: 20 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
61.3g

Protein

35.1g

Fat

0.3g

Fiber

613.2cal

Calories

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INGREDIENTS

  • 24 oz, boneless, cooked Veal
  • 1 tsp Sage (Ground)
  • 4 oz Fontina Cheese
  • 0 1/2 tablespoon Unsalted Butter Stick
  • 2 tbsp Parsley
  • 1 tbsp Light Olive Oil
  • 6 fl oz Sauvignon Blanc Wine
  • 2 oz, with bone, cooked (yield after bone and skin removed) Fresh Ham
  • 0 1/2 fruit (2-1/8" dia) Lemon

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. Pour sauce over veal. Garnish with chopped parsley and lemon wedges.

Cooking Tip

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