- Portion size 6 servings
- Credits : August 2009
Ingredients
Method
Rub scaloppine all over with oil, sage, salt, pepper and hot pepper flakes; let stand for 5 minutes.On plate, mix cheese with flour. Coat scaloppine in mixture, turning and pressing to adhere.
Place on greased grill over medium-high heat; close lid and grill, turning once, until golden and no longer pink in centre, 3 to 5 minutes. Serve with lemon wedges.
Nutritional facts per each of 6 servings: about
- Sodium 376 mg
- Protein 23 g
- Calories 207.0
- Total fat 10 g
- Potassium 266 mg
- Cholesterol 52 mg
- Saturated fat 4 g
- Total carbohydrate 4 g
%RDI
- Iron 9.0
- Folate 7.0
- Calcium 16.0
- Vitamin A 2.0
