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Veal lovebirds


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  • 4 veal scallopine
  • salt and pepper
  • 1/3 c ricotta
  • 1/3 c feta crumbles
  • 2 t chopped fresh sage
  • evoo
  • 4 slices prosciutto
  • splash vermouth
  • 1 t butter


Servings 4
Preparation time 10mins
Cooking time 25mins


Step 1

1) preheat oven to 400. season cutlets with salt and pepper.

2) in bowl, mix ricotta, feta and sage. place mix inside each cutlet, roll cutlet in to bundles. drizzle with evoo and wrap with prosciutto.

3) preheat skillet, drizzle with evoo. add veal and brown over md heat. add more evoo if needed. transfer to oven and cook through, about 10 minutes, transfer to plate.

4) deglaze skillet with vermouth. stir in butter to melt. pour over meat to serve.


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