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Saltimbocca Alla Toscana Recipe

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This recipe for Saltimbocca Alla Toscana, by , is from The colombo club women's auxilary Italian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Colombo Club Women's Auxilary

Category:
Category:

Ingredients:  
Ingredients:  

12 clices veal from upper let( cut veal 1/2 thick)
12 slices of Prosciutto, Fat and lean
12 fresh sage leaves, should be fresh sage
6 Tbsp. butter (or 1/2 olive oil and 1/2 butter)
1 1/2 c. dry white wine
salt to taste
freshly ground pepper

Directions:
Directions:

Put veal slices between sheets of waxed paper and pound them with the flat side of a cleaver to make them slight thinner than they were cut.
Season them with salt and pepper,. Place 1 sage leaf and a slice of Prosciutto on e each veal slice. Fold slices of veal in half; secure with toothpicks and dust with flour.
Melt butter in large frying pan over fairly high heat. Add the folded veal and brown quickly for about 2 minutes on each side. Reduce heat and continue cooking for 5 minutes -***Don't overcook.*****
Transfer veal to a hot serving platter. Remove toothpicks. Deglaze the pan , with wine scraping sides and bottom with wooden spoon, reduce by 1/4 and pour over veal. Can be made ahead of time and headed before dinner.

Flavors will blend deliciously.

 

 

 

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