Saltimbocca alla romana
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Saltimbocca alla romana
Last updated 6/12/2012 1:21:22 AM. Recipe ID 53524. Report a problem with this recipe.
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      Title: Saltimbocca alla romana
 Categories: Italian, Main dish
      Yield: 4 Servings
      8 sm Veal cutlets
           Freshly ground black pepper
      4 lg Slices prosciutto; halved
      8    Sage leaves
      3 tb Butter
      1 tb Cooking oil
           Flour for dredging
      3 tb Dry white wine
    1/4    Lemon
  POUND VEAL CUTLETS to flatten them. Sprinkle with salt and pepper.
  Lay 1 sage leaf on each piece of veal and top with 1/2 slice
  prosciutto. Pin cutlets together with toothpicks. Melt butter with
  oil in a large skillet. Lightly flour veal bundles and saute over
  medium heat 2 minutes to a side (in two batches, if necessary).
  Transfer them to a heated dish and remove toothpicks. Pour wine into
  skillet. Over high heat, quickly stir and scrape up browned bits from
  bottom of pan. Pour sauce over veal, squeeze on lemon, and serve at

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Recipe ID 53524 (Apr 03, 2005)

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