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Veal Saltimbocca

Veal Saltimbocca

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Published by LoRusso's Cucina
Veal Saltimbocca!
Jump in the Mouth!
4 veal cutlets - 4 to 5 oz. each
2 to 3 tbsp. flour
4 tbsp. butter
1/4 cup extra virgin olive oil
1/3 cup dry white wine
1/3 cup salted chicken stock
4 whole sage leaves
4 thin slices Volpi Proscuitto
4 thin slices Italian Fontina cheese
2. tbs. cold butter to finish

Place each cutlet between 2 sheets of plastic wrap and pound very thin.
Dredge cutlets in flour seasoned with salt and pepper.
Melt butter and 1/2 the oil in heavy skillet. Sauté a few
Veal Saltimbocca!
Jump in the Mouth!
4 veal cutlets - 4 to 5 oz. each
2 to 3 tbsp. flour
4 tbsp. butter
1/4 cup extra virgin olive oil
1/3 cup dry white wine
1/3 cup salted chicken stock
4 whole sage leaves
4 thin slices Volpi Proscuitto
4 thin slices Italian Fontina cheese
2. tbs. cold butter to finish

Place each cutlet between 2 sheets of plastic wrap and pound very thin.
Dredge cutlets in flour seasoned with salt and pepper.
Melt butter and 1/2 the oil in heavy skillet. Sauté a few

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Categories:Types, Recipes/Menus
Published by: LoRusso's Cucina on Mar 11, 2012
Copyright:Attribution Non-commercial

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11/15/2013

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