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Keto Veal Saltimbocca Recipe


Atkins Keto Veal Saltimbocca
1.9g
Glucides nets Atkins™
Prep Time:30 Minutes
Style:Mediterranean/Greek
Cook Time:20 Minutes
Phase:Phase 2
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

61.3g

Protein

35.1g

Fat

0.3g

Fiber

613.2cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 24oz, boneless, cookedVeal
  • 1tspSage (Ground)
  • 4ozFontina Cheese
  • 0 1/2tablespoonUnsalted Butter Stick
  • 2tbspParsley
  • 1tbspLight Olive Oil
  • 6fl ozSauvignon Blanc Wine
  • 2oz, with bone, cooked (yield after bone and skin removed)Fresh Ham
  • 0 1/2fruit (2-1/8" dia)Lemon

DIRECTIONS

  1. Heat oven to warm setting. Cut veal shoulder roast into 16 slices. Lay 8 slices of veal on work surface; layer with sage, fontina cheese and prosciutto. Top with remaining 8 slices of veal; seal ends shut with toothpicks and season with salt and pepper.
  2. Heat 1 tablespoon butter and 1/2 of 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 1 tablespoon butter, olive oil and veal.
  3. Add wine to skillet; cook 5 minutes, scraping up brown bits on bottom of pan with a wooden spoon. Cut remaining 3 tablespoons butter into small pieces. Reduce heat to low; gradually add butter to wine, whisking constantly.
  4. Pour sauce over veal. Garnish with chopped parsley and lemon wedges.

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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