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This Italian main features Veal cutlets. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Saltimbocca Alla Romana
Description
This Italian main features Veal cutlets. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt 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.
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Sprinkle with salt and pepper.
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Lay 1 sage leaf on each piece of veal and top with 1/2 slice prosciutto.
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Pin cutlets together with toothpicks.
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Melt butter with oil in a large skillet.
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Lightly flour veal bundles and saute over medium
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heat 2 minutes to a side (in two batches, if necessary).
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Transfer them to a heated dish and remove toothpicks.
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Pour wine into skillet.
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Over high heat, quickly stir and scrape up browned bits from bottom of pan.
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Pour sauce over veal, squeeze on lemon, and serve at once
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 342.0kcal
- % Daily Value *
- Total Fat 12.0g19%
- Saturated Fat 4.4g23%
- Cholesterol 162.0mg54%
- Sodium 138.0mg6%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 54.0g108%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
alla, cutlets, italian, main, romana, saltimbocca, sautéing, title, veal, homemade
