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donna hay


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1 tablespoon olive oil

2 tablespoons salted capers, rinsed

2 x 350g double veal cutlets

olive oil, extra, for brushing

2 cloves garlic, crushed

2 slices prosciutto

1 bunch sage, leaves picked

100 g butter

1 clove garlic, sliced

⅓ cup (80ml) dry white wine

sea salt and cracked black pepper

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