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Veal Soncerae

1 lb veal scaloppine
1/2 stick butter
olive oil
1 carrot, shaved
1/8 lb prosciutto ham, sliced paper thin
sage
marsala wine

Pound the scaloppine as thin as possible. Cut the ham into slivers.

Melt the butter into a frying pan. Add enough olive oil to coat
the bottom. Saute the veal in the butter/oil mixture until nearly
done. Remove the done veal to a plate covered with paper towels.
When all of the veal is done, deglaze the pan with the wine. Place
the carrots and ham in the pan and cook on low for about ten minutes.
Return the veal to the pan. Crumble the sage on top of the mixture.
Cover and simmer for about two minutes. Remove the veal from the
pan and place it on a serving platter. Arrange the ham/carrot
mixture on top of the veal. Pour the sauce on top and serve.

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5 of 6 people found the following review helpful:
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AWESOME!!, February 13, 2004 - 08:43 PM
Reviewer: vealmeister from NC
You got to try this!

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