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Veal and Lemon Saltimbocca


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  • 4 veal chops pounded to 1/4 in
  • 4 thin lemon slices
  • 4 sage leaves plus 1 tsp chopped'4 large slices of prosciutto
  • 3 tbs olive oil
  • 1/2 c white wine
  • 1/2 c chicken broth
  • 1 can fire roasted tomatoes
  • 1/2 c cream
  • 1/2 tsp salt
  • 1/4 tsp pepper



Step 1

Season veal with salt and pepper. Place a slice of lemon, sage leaf and prosciutto on each chop and press to seal.
Warm the oil in large skillet over med-hi heat. Saute until the prosciutto starts to caramelize and scrape up the browned bits with wooden spoon. Add broth and reduce by half. Add tomatoes, cream, salt and pepper, Stir until combined and hot. Pour sauce over the veal and sprinkle with sage.

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