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Veal Saltimbocca

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8 slices milk-fed veal cut for scallopine, approximately 1 pound

8 thin slices fresh mozzarella

8 slices prosciutto

8 large sage leaves

2 Tablespoons olive oil

3 Tablespoons butter

1 Tablespoon flour

1/2 cup dry Italian white wine

1/2 cup rich homemade chicken stock


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