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Pan-Roasted Veal With Salsa Verde

Nutrition per serving    (USDA % daily values)
CAL
444
FAT
54%
CHOL
101%
SOD
50%

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Ingredients for 6 servings

2 large garlic cloves

5 bottled flat anchovy fillets

a 3-pound boneless veal shoulder roast, rolled and tied

2 tablespoons olive oil

3/4 cup dry white wine

1 to 2 cups water

Accompaniment:salsa verde

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