Saltimbocca with Mushrooms

Updated 11/18/2021 9:07 PM

Saltimbocca with Mushrooms
1 pound veal cutlets
2 tablespoons butter, divided
1/2 pound white button mushrooms, sliced
2 green onions, sliced in 1-inch pieces
1/4 pound prosciutto, thinly sliced, cut or torn into small pieces

Grated romano

Red pepper flakes, optional
1/4 cup marsala wine

1 pound asparagus

Slice each cutlet into 3-inch by 3-inch pieces. Set aside.

In skillet, melt 1 tablespoon butter over medium high heat and sauté mushrooms and onion until tender. Spoon mushroom mixture on half the cutlets, sprinkle some romano and pepper flakes, if using. Top with proscuitto pieces and cover with a second veal cutlet and secure with toothpicks on each side, like straight pins into fabric.

Heat oven to 400 degrees.

Melt remaining butter in a skillet; when hot, add veal and cook 3 minutes per side. Place veal in casserole dish and pour wine over. Cover and bake 5 to 10 minutes.

In the meantime, break off tough part of stems from asparagus and steam in boiling water until tender, a few minutes. Serve with veal.

Serves four.

Nutrition values per serving: 402 calories, 22 g fat (9 g saturated), 9 g carbohydrates, 2 g fiber, 39 g protein, 135 mg cholesterol, 881 mg sodium.

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