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Veal Saltimbocca

chef.tim.lee's picture
Ingredients
  Veal cutlets 1 1⁄2 Pound (8 Pieces)
  Rubbed sage 1⁄4 Teaspoon
  Boiled ham/Prosciutto 4 Ounce, thinly sliced (8 Pieces)
  Margarine/Butter 2 Tablespoon
  Dry white wine/Chablis 1⁄2 Cup (8 tbs)
  Condensed golden mushroom soup 10 3⁄4 Ounce (1 Can)
Directions

GETTING READY
1. Pound the veal. Rub it evenly with sage.
2. Put a slice of ham on each piece of veal.
3. Tie the slices with toothpicks.

MAKING
4. In a skillet add butter.
5. Brown the veal pieces well.
6. Pour wine and let it boil.
7. Keep stirring to make the browned bits loose.

FINALIZING
8. Simmer the mixture for some minutes.
10.Add soup and heat the mixture.

SERVING
11. Serve Veal Saltimbocca with soup.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Veal
Interest: 
Gourmet, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes
Servings: 
4

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