Veal Scallopini Maryland

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Oxmoor House


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8 (1/4-inch-thick) veal cutlets

1/2 cup all-purpose flour

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup clarified butter

1/4 cup butter or margarine

1 1/2 tablespoons lemon juice

1 tablespoon dry white wine

1 tablespoon chopped fresh parsley

1/2 teaspoon Dijon mustard

1/4 teaspoon Worcestershire sauce

1 cup fresh crab meat, drained and flaked

2 ounces prosciutto ham, cut into 1/8-inch strips

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