8 veal escalopes (1/4" thick) - Reckon on about 5oz per person
1/3 cup flour
Salt and freshly ground pepper to taste
2oz butter
3 tbsp olive oil
1 red bell pepper, seeded and thinly sliced
3/4lb button mushrooms, sliced
1/2 cup white wine
6 slices prosciutto, cut into narrow strips
1 tbsp chopped Italian (flat-leaf) parsley
Spread the flour on a plate and season well with salt and pepper. Lightly dust veal escalopes on each side immediately before placing them in the saute pan to brown. Melt the butter and olive oil in a large frying pan over a medium heat. Add the veal and cook for 3 mins each side, or until browned. Transfer to a plate and cover to keep warm.
Add the bell pepper and mushrooms to the pan and cook for 10 mins till tender. Add the wine and cook, stirring, till the liquid has almost evaporated but there remains enough for a little sauce, about 2 mins. Stir in the prosciutto and season with salt and pepper. Return veal to the pan, spooning mix over the veal and cook for another minute or two to warm through. Serve with a sprinkling of parsley.
Great with mashed potatoes or rice (LOW CARB - carrot/parsnip puree and/or cauliflower rice and green beans.
Serves 4