Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Pair this dish with garlic mashed potatoes. Garnish with sage sprigs, if desired.

Melanie Barnard
Recipe by Cooking Light October 2006

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 1 cutlet and 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of each cutlet with salt and pepper. Divide prosciutto into 4 equal portions; place 1 portion in the center of each cutlet. Sprinkle each portion with 1/2 teaspoon sage. Roll up cutlets, jelly-roll fashion, starting with narrow end.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add cutlets to pan; cook 6 minutes or until thoroughly cooked, turning to brown on all sides. Remove cutlets from pan; cover and keep warm. Reduce heat to medium-low. Add shallots to pan; cook 2 minutes, stirring occasionally. Add wine; bring to a simmer. Cook 30 seconds. Serve with cutlets.

Nutrition Facts

180 calories; calories from fat 26%; fat 5.2g; saturated fat 1.1g; mono fat 2.5g; poly fat 0.5g; protein 31.1g; carbohydrates 1.6g; fiber 0.1g; cholesterol 54mg; iron 1.8mg; sodium 380mg; calcium 7mg.
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