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Vitella saltinboca

Ingredients

  • 200g of milk fed topside veal
  • 2 slices of Parma ham
  • Few fresh sage leaves
  • Flour for dusting
  • juice of 1/2 lemon
  • 100ml white wine
  • 100ml chicken stock
  • 50ml fresh cream
  • Salt and pepper

Method

Pound the veal to thin slices and cover with the Parma ham and a few sage leaves. Dust into some flour and lightly season with salt and pepper. In a non-stick pan add some olive oil and seal veal for 1 minute on each side, once cooked remove and set aside, deglaze the pan with wine and lemon, when reduces add chicken stock and cream. Finally add the veal in the sauce finish with a tsp of butter and fresh sage.


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