- 1 of 4 Heat broiler. Cook bacon in a large stainless skillet over medium heat 8 minutes, turning once. Transfer to a paper towellined plate.
- 2 of 4 Meanwhile, spread bread onto a baking sheet. Toast under broiler 2 minutes. Flip over and toast 1 minute. Spread each slice with 1 teaspoon of the Dijon mustard. Keep warm.
- 3 of 4 In a small bowl, whisk remaining 1/4 teaspoon mustard with oil, vinegar, salt and pepper. Brush onto cutlets.
- 4 of 4 Carefully drain all but 1 tablespoon of the bacon drippings from skillet and heat over medium-high heat. Cook 3 of the cutlets in drippings in skillet for 2 minutes. Flip over and top each with 2 sage leaves, 1 piece (2 halves) bacon and 1 slice provolone. Cover and cook 1 to 2 minutes more. Remove to 3 of the toast pieces and repeat with remaining cutlets, sage, bacon and provolone. Serve warm.
Servings Per Recipe: 6
Per Serving: 77 mg chol., 362 kcal cal., 32 g pro., 23 g carb., 14 g Fat, total, 1 g fiber, 770 mg sodium, 6 g sat. fat