Saltimbocca al parmigiano-reggiano (veal with
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Saltimbocca al parmigiano-reggiano (veal with
  Veal    Italian  
Last updated 6/12/2012 1:21:21 AM. Recipe ID 53522. Report a problem with this recipe.
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      Title: Saltimbocca al parmigiano-reggiano (veal with
 Categories: Meats, Main dish, Italian
      Yield: 4 Servings
      4    Veal slices (2oz ea)
  3 1/2 oz Prosciutto; thinly sliced
      8    Iceberg lettuce leaves;
           Parmigiano-Reggiano; flaked
    1/3 c  Butter; room temp
           Extra virgin olive oil
      3 tb Beef broth
    1/2 c  Dry white wine
           Freshly ground black pepper
           Fresh sage leaves
  Place the parboiled lettuce leaves on individual plates and sprinkle
  with cheese flakes. Saute the veal on both sides in a skillet with a
  little oil (about 5 minutes). Transfer to a platter and place a slice
  of prosciutto, sage leaf and small pat of butter on each piece. Set
  aside and keep warm. Pour the beef broth and wine into the skillet
  and cook over low heat for a few minutes until reduced by half. Add
  the veal slices and turn off the heat. Place each slice of veal with
  its prosciutto and sage on a bed of cheese and lettuce, top with a
  bit of sauce and serve immediately.

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Recipe ID 53522 (Apr 03, 2005)

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