Atkins Beef Recipes

Ingredients:

2 lb veal scallops, pounded/sliced

INTO16 VERY THIN PIECES

8 fresh sage leaves, or 1 tsp dried sage
4 oz fontina cheese, thinly sliced
8 slice proscuitto, thinly sliced
5 tbsp unsalted butter, divided
1 tbsp olive oil
3/4 cup dry white wine
2 tbsp italian (flat leaf) parsley, chopped
lemon wedges

Instructions:

The assertive, lively taste of this dish give rise to its name, which
means, literally, to jump in the mouth. The flavor combination of veal,
sage, mellow cheese and salty ham is wonderful, especially when served with
a white-wine and butter sauce.

1. Heat oven to warm setting. Lay 8 slices of veal on work surface; layer
with sage, fontina cheese and proscuitto. Top with remaining 8 slices of
veal; seal ends shut with toothpicks and season with salt and pepper.

2. Heat 1 tbs butter and half 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 remaining veal.

3. Add wine to skillet; cook 5 minutes, scraping up brown bits on bottom of
pan with a wooden spoon. Cut remaining 3 tbs 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.

Prep time: 30 minutes

Bake/Cook time: 20 minutes

Carbohydrates: 1 grams

Net Carbs: 1 grams

Protein: 65.5 grams

Fat: 42.5 grams

Calories: 687

Servings: 4