Veal Pockets in the Style of Valle d'Aosta: Portafoglie alla Valdostana (Mario Batali) Recipe

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Veal Pockets in the Style of Valle d'Aosta: Portafoglie alla Valdostana (Mario Batali)
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Ingredients:

Directions:

  1. Lay the cutlets flat on a clean, dry work surface. In a small bowl, mix the cheese and prosciutto. Evenly divide this mixture among the 4 cutlets, placing the mixture in the center of each cutlet. Season with salt and pepper. Fold in half being careful that none of the cheese and prosciutto stuffing escapes. Secure sides with toothpicks. Dredge rolls in flour.
  2. Heat a 12-inch saucepan over medium-high heat. Add the 3 tablespoons of butter and cook until the butter foams. Add the veal rolls to the pan and brown on all sides, about 5 minutes per side. Use tongs to carefully turn the rolls. Remove rolls and keep warm. Add the sage leaves to the pan and pour in the wine. Continue cooking over high heat until the wine evaporates. Swirl in the remaining 1 tablespoon of butter. Serve immediately with a sprinkling of Emmental cheese on top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 638.5 Kcal (2673 kJ)
Calories from fat 340.55 Kcal
% Daily Value*
Total Fat 37.84g 58%
Cholesterol 254.18mg 85%
Sodium 920.98mg 38%
Potassium 780.76mg 17%
Total Carbs 3.53g 1%
Sugars 0.29g 1%
Protein 65.22g 130%
Vitamin A 0.1mg 4%
Calcium 52.9mg 5%
Amount Per 100 g
Calories 187.74 Kcal (786 kJ)
Calories from fat 100.13 Kcal
% Daily Value*
Total Fat 11.13g 58%
Cholesterol 74.74mg 85%
Sodium 270.8mg 38%
Potassium 229.57mg 17%
Total Carbs 1.04g 1%
Sugars 0.09g 1%
Protein 19.18g 130%
Calcium 15.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.9
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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