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Veal Cutlets With Sage, Roman Style Saltimbocca Alla Romana Recipe

1 fave
Nutrition per serving    (USDA % daily values)
CAL
352
FAT
59%
CHOL
82%
SOD
14%

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Ingredients for 4 servings

8 thin veal cutlets, about 2 ounces each, pounded thin with a meat mallet

8 sage leaves

8 slices prosciutto di Parma

1/2 cup dry white wine

4 tablespoons butter, divided

Salt and pepper, to taste

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