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Veal Saltimbocca (Saltimbocca alla Romana)
- 1 pound veal loin, cut into 8 (2-ounce) pieces
- 16 fresh sage leaves
- 16 slices prosciutto
- All-purpose flour, as needed
- 1/2 cup olive oil
- 1 cup chicken stock or low-sodium broth
- 4 tablespoons (1/2 stick) unsalted butter
DirectionsView on Epicurious
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