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Veal Saltimbucca Alla Romana


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  • 4 veal escallopes
  • 4 slices Parma Ham
  • salt
  • pepper
  • 3 Tbs. butter
  • 4 Tbs. olive oil
  • 1/2 cup white wine
  • dried, rubbed sage



Step 1

Pound veal well until very thin. Dredge one side in flour. Affix the Parma ham to the other side, using toothpick, if necessary. Sprinkle sage over Parma ham. Brown both sides in butter and oil on medium high heat. Remove the veal and keep covered to keep warm. Add the salt and pepper and wine to the drippings. Let thicken. Serve over veal.

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