12 veal tenderloin, cut into medallions, pounded thin
salt and pepper
1/4 cup olive oil
1/4 cup sage, chiffonade
12 slices prosciutto, thinly sliced
12 POLLY-O Fresh Mozzarella, Ovoline, sliced
3 cups dry white wine
1/2 cup lemon juice
6 Tbsp. veal stock
1/2 cup butter
Add To Shopping List
Let's Make It
Dredge veal in flour. Season with salt and pepper. Heat a large saute pan, add olive oil. Saute veal approximately 30-45 seconds per side. Place in an ovenproof dish.
Sprinkle each piece of veal with 1 teaspoon of sage. Top each piece with 1 slice prosciutto and 2 oz. PollioTM Fresh Mozzarella. Place in a preheated 350°F oven until cheese melts.
Return pan to heat. Deglaze pan with white wine. Add lemon juice and veal stock. Reduce by half and finish with butter. Place one piece of veal on a serving plate. Ladle 2 oz. of sauce over veal and serve.
Yield: 12 Servings.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.