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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Blanch leek in boiling salted water for 2-3 minutes or until tender, then drain on absorbent paper. | 2. Place veal schnitzels on a work surface and flatten with a meat mallet until thin. | 3. Cover half of each schnitzel with leek, top leek with a slice of prosciutto and some provolone, fold other half of schnitzel over filling and secure with a toothpick. | 4. Toss veal parcels in seasoned flour and shake away excess. | 5. Heal olive oil in pan and cook veal parcels in batches, over medium heat for 2-3 minutes each side or until browned and cooked through. | 6. Remove veal parcels from pan and rest in a warm place. | 7. Add white wine and chicken stock to pan, bring to the boil and simmer for 1-2 minutes, then gradually add butter, whisking well, return veal to pan and turn to coat in sauce. | 8. Serve veal drizzled with sauce and with Broccoli and Cauliflower Salad (see my recipes). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leek	1	halved		-	-	-	-
veal schnitzel	4			3.56	0.0	0.792	0.02
prosciutto	4	slices		3.56	0.0	0.792	0.02
provolone cheese	25		shaved	2457.0	14.98	179.06	186.34
plain flour				3.56	0.0	0.792	0.02
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
white wine	60			-	-	-	-
chicken stock	1/4	cup		21.6	2.1180000000000003	1.5119999999999998	0.72
butter	40		chopped	3420.0	157.14	106.86	288.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.