Preparation time
15 minutes
Ready in
5 minutes
Makes
4 servings
Ingredients
- 8 pieces (50 g pieces) Ontario Veal Scaloppini
- 2 tbsp (25 mL) Dijon mustard
- 1 tbsp (15 mL) minced fresh sage leaves or 1 tsp (5 mL) dried
- 1-1/2 tsp (7 mL) Ontario Maple Syrup
- 1 clove garlic, minced
- 8 thin slices Ontario Prosciutto
- Pepper
Instructions
Lay veal on work surface; pat dry.
In small bowl, combine Dijon, sage, maple syrup and garlic; spread 1 tsp (5 mL) on each piece of veal. Top with 1 slice prosciutto. Thread skewer through veal and prosciutto from one end to the other in a few places; sprinkle with pepper to taste (skewers can be covered and refrigerated for up to 2 hours).
Place skewers, veal-side down, on 400°F (200°C) grill; cook for 3 minutes. Using spatula or tongs, turn skewers over; cook for 2 to 3 minutes or until grill marked and veal is medium-rare.
Nutritional Information
- Protein: 30.0 grams
- Fat: 4.0 grams
- Carbohydrates: 4.0 grams
- Calories: 179
- Fibre: 0 grams